Processing of hard cooking pulses peas and beans studies on the methods of their Soaking and Cooking
Keywords:
Pulses, Beans
Abstract
Quick 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.
Published
2014-05-23
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
Issue
Section
Research Papers
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