✦ LIBER ✦

Effect of cooking and supplementation on nutritional value of gram (Cicer arietinum)

✍ Scribed by Nighat Bhatty; A.H. Gilani; Saeed Ahmad Nagra

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of cooking and supplementation on

✍ Nighat Bhatty; A.H. Gilani; Saeed Ahmad Nagra 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 807 KB

NUTRITIVE VALUE OF TRITICALE AND THE EFF

✍ P. K. JUNEJA; B. L. KAWATRA; S. BAJAJ 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 362 KB

Antioxidant properties of sand roasted a

✍ Hardeep Singh Gujral,Paras Sharma,Ritupriya Sharma 📂 Article 📅 2013 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 220 KB

Effect of cooking on protein quality of

✍ Alfonso Clemente; Raúl Sánchez-Vioque; Javier Vioque; Juan Bautista; Francisco M 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 682 KB

Effect of cooking and decortication on t

✍ R.S. Attia; A.M.El-Tabey Shehata; M.E. Aman; M.A. Hamza 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 595 KB

Nutritional evaluation of gram (Cicer ar

✍ Jain, V.K.; Jayal, M.M.; Pathak, N.N. 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 275 KB