Is Papad Acidic or Alkaline? The Truth About This Popular Indian Snack
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4 min read
According to a study published in *Food Chemistry*, the addition of alkaline salts like sodium carbonate and sodium bicarbonate can increase the pH of papad dough significantly, from approximately 6.23 to above 8.0. This makes the uncooked dough alkaline, though a person's experience with the final dish is more complex.
