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Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder....

This book is based on the field data collected and analyzed by the authors in 6 major wetlands of Manipur, Northeast India during 2000-2011. The service provided by wetland to humankind is tremendous and non-substitutable. Human have been depending upon wetlands for food, fodder, medicine, etc. and ecological services that people need for survival since ages. Considering the fundamental requirements, the present book has been compiled to bring out a holistic linkage and human dependence on wetlands with special reference to Manipur state. The book covers identification of economically...