Effects of soaking and sprouting time on nutritional parameters of sprouted green colour black gram of Sikkim region
SB Patil, S Jena - Journal of Agricultural Engineering, 2023 - indianjournals.com
An attempt was made in this study to produce good quality sprouted Pahelo dal (Vigna
mungo sp. viridis) from a variety native to Sikkim, India, by standardizing its soaking and …
mungo sp. viridis) from a variety native to Sikkim, India, by standardizing its soaking and …
[PDF][PDF] Sensory Evaluation, Nutritional Characteristics and Shelf Life of Oat Based Gluten Free Instant Porridge
B Mehta - chesci.com
Instant mixes are packaged food products that can be prepared easily and quickly by
thawing or heating. Keeping these facts in view, in the present study efforts were made to …
thawing or heating. Keeping these facts in view, in the present study efforts were made to …