Effect of salt solution pretreatment on the cooking quality and consumer acceptability of soy dhal

Author: Khetarpaul Neelam   Goyal Rajni   Garg Renu  

Publisher: Emerald Group Publishing Ltd

ISSN: 0007-070X

Source: British Food Journal, Vol.107, Iss.5, 2005-05, pp. : 344-352

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract