A Histological Basis for ‘Hard-To-Cook’ Phenomenon in Red Gram (Cajanus cajan) Cultivars

✍ Scribed by H. V. NARASIMHA; T. SRINIVAS; H. S. R. DESIKACHAR

• Book ID: 108816251
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 734 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb08583.x