EFFECT OF NATURAL TANNINS ON CANNED GREEN BENGALGRAM (CICER-ARIETINUM)

Authors
SINGH S AWASTHI R GUPTA SP
Citation
S. Singh et al., EFFECT OF NATURAL TANNINS ON CANNED GREEN BENGALGRAM (CICER-ARIETINUM), Journal of Food Science and Technology, 31(1), 1994, pp. 49-51
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
1
Year of publication
1994
Pages
49 - 51
Database
ISI
SICI code
0022-1155(1994)31:1<49:EONTOC>2.0.ZU;2-Z
Abstract
Effect of process operations and natural tannins on the quality of can ned green Bengalgram indicated that the tannins from green leaf tissue of Bengalgram are highly suitable as blanching and covering medium. I t maintained the colour of the seeds and imparted acceptability to the product.