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Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2944
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dc.date.accessioned2016-01-18T05:53:28Z
dc.date.available2016-01-18T05:53:28Z
dc.date.issued2016-01-18
dc.identifier.urihttp://hdl.handle.net/123456789/2944
dc.description.abstractPulses 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.en_US
dc.language.isoenen_US
dc.publisherNational Small Industries Corporationen_US
dc.titlePulse Millingen_US
dc.typeProject Profilesen_US
Appears in Collections:National Small Industries Corporation

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