Various domestic processing and cooking methods like soaking (6, 12 and I8 h), dehulling of soaked pea seeds, ordinary and pressure cooking of unsoaked, soaked and soaked-dehulled pea seeds and sprouting for varying periods (12, 24 and 48 h) brought about a significant (P < 0.05) improvement in HCI-
β¦ LIBER β¦
The production of penicillin on media made from vegetable extracts, particularly extracts of pea
β Scribed by Cook, R. P. ;Tulloch, W. J.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1944
- Tongue
- English
- Weight
- 698 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0368-3494
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