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Preparation of compounded soup powders from some deep fat fried vegetables.

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Title Preparation of compounded soup powders from some deep fat fried vegetables.
 
Creator Bhatia, B. S.
Nair, K. G.
Prabhakar, J. V.
Girdhari, Lal.
 
Subject 18 Processed foods
23 Vegetables
 
Description In an earlier paper preparation ofcompounded soup
powders from vegetable bases dried in cross-flow hot air
cabinet drier or vacuum shelf drier has been reported.
Present communication deals with furt,her simplification of
drying procedure by deep fat frying in the preparation of
some bases required for use in the compounded soup powders.
Beans and peas which are rich sources of protein are particularly
suitable for the preparation of highly nutritious
soup powders and have been used in this study.
 
Date 1961
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4955/1/Defence%20Science%20Journal%2C%20Volume-11%281%20%281961%29%2020-22.pdf
Bhatia, B. S. and Nair, K. G. and Prabhakar, J. V. and Girdhari, Lal. (1961) Preparation of compounded soup powders from some deep fat fried vegetables. Defence Science Journal, 11 (1). pp. 20-22.