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EFFECT OF DIFFERENT PREMILLING TREATMENTS ON DEHULLING OF BLACK GRAM (PHASEOLUS MUNGO L.)

✍ Scribed by BRIJESH KUMAR TIWARI; R. JAGAN MOHAN; B.S. VASAN


Book ID
111340587
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
90 KB
Volume
32
Category
Article
ISSN
0145-8892

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## Abstract Physicochemical, cooking and textural properties of black gram varieties were studied and related to each other using Pearson correlation. Different varieties showed significant variation in their physicochemical, cooking and textural properties. Varieties having higher seed weight and