ICAR Research Data Repository for Knowledge Management
Effect Of Different Methods Of Processing On The Protein Quality Of Soyabean (Glycine Max) And Its Supplementary Value To Wheat (Triticum Aestivum)
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Effect Of Different Methods Of Processing On The Protein Quality Of Soyabean (Glycine Max) And Its Supplementary Value To Wheat (Triticum Aestivum)
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| Creator |
Baroova, B.
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| Subject |
proteins, biological phenomena, amino acids, enzymes, acidity, nitrogen, biochemical compounds, wheats, research methods, fermentation
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| Date |
2014-05-06T13:44:28Z
2014-05-06T13:44:28Z 1979 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/2059700
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| Language |
en_US
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| Publisher |
APAU ; Hyderabad
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