Pulse Milling

dc.date.accessioned	2016-01-18T05:53:28Z
dc.date.available	2016-01-18T05:53:28Z
dc.date.issued	2016-01-18
dc.identifier.uri	http://hdl.handle.net/123456789/2944
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	National Small Industries Corporation	en_US
dc.title	Pulse Milling	en_US
dc.type	Project Profiles	en_US