/ gojju a chutney sort of a dish that is sweet-spicy-tangy in taste can be prepared out of these sundried saat/papad also known in northern parts of india as "aam ka papad/ ambacha papad" and served as side dish round the year as they store well if sundried well. i have already posted this recipe before...
types currently commercially available. however, so far this is only possible on a laboratory scale. thus, the aim of this study was to transfer results from laboratory scale experiments to industrial processes. therefore, nanocomposites based on polyamide (pa) and graphene nanoplatelets (gnp) were prepared...