Some Effects of Two Methods of Cooking Black Gram (phaseolus Mungo) and Green Gram (phaseolus Radiatus) on Their Proteins

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dc.contributor.advisorRajammal P. Devadas
dc.contributor.authorLeela, R
dc.date.accessioned2019-07-31T11:03:27Z
dc.date.available2019-07-31T11:03:27Z
dc.date.issued1963-04
dc.departmentFood Science and Nutritionen_US
dc.identifier.urihttps://ir.avinuty.ac.in/handle/avu/10338
dc.langEnglishen_US
dc.publication.categoryOthersen_US
dc.publisher.typeOthersen_US
dc.titleSome Effects of Two Methods of Cooking Black Gram (phaseolus Mungo) and Green Gram (phaseolus Radiatus) on Their Proteinsen_US
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