Research Article
A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips
Table 2
Proximate composition of legume dips, including chickpea dip as control.
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Data are expressed as means of triplicate determinations. Levels not connected by the same letter are significantly different . Chd: chickpea dip; Rld: red lentil dip; Gld: green lentil dip; Wbd: white bean dip; Gpd: green pea dip. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||