Heat treatment is particularly important in the preparation of mung bean for consumption, from the point of view not only of acceptability but also of improvement on protein digestibility. Sensory evaluation of cooked mung bean in terms of taste, colour, aroma and texture has an organoleptic panel i
Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking
β Scribed by Anita Kataria; B.M. Chauhan; Darshan Punia
- Publisher
- Elsevier Science
- Year
- 1989
- Tongue
- English
- Weight
- 461 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0308-8146
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