✦ LIBER ✦

Chemical composition and digestibility ( in vitro ) of green gram as affected by processing and cooking methods

✍ Scribed by Grewal, Antu; Jood, Sudesh

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Digestibility of proteins and starch (in

✍ Anita Kataria; B. M. Chauhan; Darshan Punia 📂 Article 📅 1992 🏛 Springer US 🌐 English ⚖ 433 KB

Antinutrients and protein digestibility

✍ Anita Kataria; B.M. Chauhan; Darshan Punia 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 461 KB

Protein digestibility (in vitro) of chic

✍ Sudesh Jood; B. M. Chauhan; A. C. Kapoor 📂 Article 📅 1989 🏛 Springer US 🌐 English ⚖ 318 KB

In vitro starch and protein digestibilit

✍ P. Gahlawat; S. Sehgal 📂 Article 📅 1994 🏛 Springer US 🌐 English ⚖ 596 KB

TEXTURAL CHANGES OF GREEN GRAM (PHASEOLU

✍ V.B. SASIKALA; R. RAVI; H.V. NARASIMHA 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 499 KB

Polyphenols of chickpea and blackgram as

✍ Sudesh Jood; Bhag Mal Chauhan; Amin C. Kapoor 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 279 KB 👁 1 views