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http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2944| Title: | Pulse Milling |
| Issue Date: | 18-Jan-2016 |
| Publisher: | National Small Industries Corporation |
| Abstract: | Pulses commonly called ‘dal’ in India are essential components of the diet for both vegetarians and non-vegetarians. Pulses constitute one of the main sources of protein in Indian food. The common varieties are: Chana, Mung, Masoor, Urad and Tur dal. Of these, Masoor and Mung dal are predominantly consumed in the north-eastern region. During milling, dal is split into smaller sizes which renders it convenient for cooking. |
| URI: | http://hdl.handle.net/123456789/2944 |
| Appears in Collections: | National Small Industries Corporation |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| PULSE MILLING.pdf Restricted Access | 38.82 kB | Adobe PDF | View/Open Request a copy |
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