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Propriedades instantâneas do dhal de feijão bóer seco em forno a vácuo

Propriedades instantâneas do dhal de feijão bóer seco em forno a vácuo

R. Sandeep Kumar

66,66 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786209662225
66,66 €
IVA incluido
Disponible

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Sobre IBD

A grama vermelha [Cajanus cajan (L.)] é uma importante cultura de leguminosas na Índia. Comida instantânea significa comida simples, rápida e conveniente que é fácil e rápida de preparar. Foram feitas tentativas para preparar leguminosas inteiras instantâneas: O dhal instantâneo foi analisado quanto às suas caraterísticas físicas, instantâneas e sensoriais. A partir da avaliação sensorial do dhal cozinhado, do dhal instantâneo reconstituído e do dhal de controlo reconstituído, verificou-se que o dhal instantâneo e o dhal cozinhado têm a mesma aceitabilidade global.

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