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- W2109198105 abstract "Cereals, legumes and their blends are widely used for the production of a range of fried products. Fried products with low fat content would be a boon to populations looking for low-calorie foods with retention of organoleptic profile. Judicious blending of cereals and legumes such as chickpea, cowpea, green gram, black gram, rice, wheat and amaranth revealed that low-fat fried snacks could be prepared from a blend of 64: 16: 20 of cowpea: chickpea: green gram flours. The blend had 27.8% lower fat content as compared to the control prepared from chickpea flour alone." @default.
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- W2109198105 date "1998-01-01" @default.
- W2109198105 modified "2023-09-26" @default.
- W2109198105 title "Low-fat fried snacks from judicious blending of cereals and legumes" @default.
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- W2109198105 doi "https://doi.org/10.3109/09637489809089404" @default.
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