FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 11 : Pulses

Forms of pulses

Pulses are used in different forms such as

1. Whole legumes.
2. Decuticled split legumes with skin and without skin.
3. Germinated or fermented pulses.
4. Flour of pulses and
5. Parched pulses like Bengal gram and peas.