✦ LIBER ✦

NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)

✍ Scribed by AGNES F. ZAMORA; MARION L. FIELDS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MICROBIOLOGICAL AND TOXICOLOGICAL EVALUA

✍ AGNES F. ZAMORA; MARION L. FIELDS 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 204 KB

Cooking quality and nutritional attribut

✍ Umaid Singh; Nukala Subrahmanyam; Jagdish Kumar 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 462 KB

Solid state fermentation process for pro

✍ C Reyes-Moreno; EO Cuevas-Rodríguez; J Milán-Carrillo; OG Cárdenas-Valenzuela; J 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB

Effects of ripening and parching on the

✍ Ramadan S Attia; Ahmed M El-Tabey Shehata; Mohamed E Aman; Mahmoud A Hamza 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 560 KB

Quality and consumers acceptability stud

✍ Nizakat Bibi; Amal B. Khattak; Gul S. S. Khattak; Zahid Mehmood; Ihsanullah Ihsa 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 486 KB

Phytic acid content of chickpea (Cicer a

✍ Arti Duhan; Bhag Mal Chauhan; Darshan Punia; Amin Chand Kapoor 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 363 KB 👁 1 views