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
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.