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Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2600
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dc.contributor.authorEntrepreneurship Development Institute of India-
dc.date.accessioned2016-01-13T05:17:11Z-
dc.date.available2016-01-13T05:17:11Z-
dc.date.issued2016-01-13-
dc.identifier.urihttp://hdl.handle.net/123456789/2600-
dc.description.abstractSoyabeans are rich in proteins and are becoming popular day-by-day. States like MP, UP, Maharashtra, Gujarat etc. are producing substantial quantities with MP being the largest producer. Bulk of the soyabeans are processed by solvent extraction plants for oil leaving large quantities of defatted soya flakes. These flakes or deoiled soya cake can be converted into nuggets or chunks by extrusion. Hence the project should be preferably located close to the soyabean extraction plants.en_US
dc.description.sponsorshipGovernment of India, Ministry of Food Processingen_US
dc.language.isoenen_US
dc.publisherEntrepreneurship Development Institute of Indiaen_US
dc.titleTexturised Soya Proteinen_US
dc.typeOtheren_US
Appears in Collections:Ministry of Food Processing Industries

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