ICAR Research Data Repository for Knowledge Management
Effect Of Cooking On The Protein Quality Of Jowar, Bengalgram And Groundnut.
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Effect Of Cooking On The Protein Quality Of Jowar, Bengalgram And Groundnut.
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| Creator |
Sudershan Mahajan
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| Subject |
amino acids, bakery products, biological phenomena, acidity, chickpeas, groundnuts, proteins, productivity, sampling, fats
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| Date |
2014-05-06T13:39:57Z
2014-05-06T13:39:57Z 1972 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/2059258
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| Language |
en_US
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| Publisher |
APAU ; Hyderabad
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