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

Rajammal P. DevadasLeela, R2019-07-312019-07-311963-04https://ir.avinuty.ac.in/handle/avu/10338Some Effects of Two Methods of Cooking Black Gram (phaseolus Mungo) and Green Gram (phaseolus Radiatus) on Their Proteins