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| dc.contributor.author | Entrepreneurship Development Institute of India | |
| dc.date.accessioned | 2016-01-13T05:17:11Z | |
| dc.date.available | 2016-01-13T05:17:11Z | |
| dc.date.issued | 2016-01-13 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/2600 | |
| dc.description.abstract | Soyabeans 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.sponsorship | Government of India, Ministry of Food Processing | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Entrepreneurship Development Institute of India | en_US |
| dc.title | Texturised Soya Protein | en_US |
| dc.type | Other | en_US |
