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Processing and utilization of grain legumes

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2092/
HN-01-87
 
Title Processing and utilization of grain legumes
 
Creator Kurien, P. P.
 
Subject 03 Cooking-Recipes
22 Legumes-Pulses
 
Description This discussion is split into 2 major sections, i.e. primary processes (dehulling, puffing, grinding) and secondary processes and utilization. The 2nd section reviews the following aspects: cooking, quick cooking, sprouting, fermentation, deep-fat/oil fried snacks, paste goods and wafer products, high-protein composite mixtures for supplementary feeding, minor food legumes, and toxic and other undesirable factors in legumes.
 
Date 1987
 
Type Article
PeerReviewed
 
Identifier Kurien, P. P. (1987) Processing and utilization of grain legumes. Human Nutrition:Food Sciences and Nutrition, 41F (3/4). pp. 203-212. ISSN 0308-4329