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PG Theses
Some Effects of Two Methods of Cooking Black Gram (phaseolus Mungo) and Green Gram (phaseolus Radiatus) on Their Proteins
Some Effects of Two Methods of Cooking Black Gram (phaseolus Mungo) and Green Gram (phaseolus Radiatus) on Their Proteins
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FSN_1963_03 s.pdf
(2.27 MB)
Date
1963-04
Authors
Leela, R
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https://ir.avinuty.ac.in/handle/avu/10338
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