Processing of hard cooking pulses peas and beans studies on the methods of their Soaking and Cooking
Keywords: Pulses, Beans
AbstractQuick methods of soaking and cooking the common pulses i.e. Phaseolus mungo Linn (urad), Cicer arietinum Linn (Channa), Cajanus indicus Sprang (Arhar), Pheseolus aurous Roxb (Moong), Lens esculent Moench (Massor), Pisum Sativum Linn (Peas), and Phaseolus lunatus Linn (Rajmah), have been evolved. The effects of these procedures on the palatability of the cooked samples are reported.
How to Cite
Parihar, D. (2014). Processing of hard cooking pulses peas and beans studies on the methods of their Soaking and Cooking. Defence Science Journal, 5(1), 13-20. https://doi.org/10.14429/dsj.5.7504
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