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.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.identifier.uri | https://dspace.ediindia.ac.in/handle/123456789/2944 | |
| 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 |