Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum)

✍ Scribed by Hardeep Singh Gujral,Paras Sharma,Ritupriya Sharma

• Book ID: 126347470
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 220 KB
• Volume: 22
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-013-0065-1