Work

Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products

Year: 2001

Type: article

Source: Journal of Food Science and Technology

Authors: J. Dogra, Y. S. Dhaliwal, Manoranjan Kalia

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2488483631

FWCI:

Cites:

Cited by: 12

Related to: 10