Post harvest processing, cooking and textural properties of horse gram (Mycrotyloma uniflorum) varieties-Reference-Cited by-同舟云学术

Post harvest processing, cooking and textural properties of horse gram (Mycrotyloma uniflorum) varieties

Published:2017-10-10 Issue:1 Volume:12 Page:257-268
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Vashishth Rahul,Semwal Anil Dutt^ORCID,Pal Murugan M.^ORCID,Sharma Gopal Kumar

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9636-9/fulltext.html

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3. A.K. Tiwari, A.K. Shivhare, Pulse in India: Retrospect and Prospects, (GOI, DAC&FW,publisher, Bhopal, publication No. DPD/Pub.1/vol.2/2016, 25–28 (2016)

4. I.G. Dursun, J. Agric. Sci. 7, 102–107 (2001)

5. N.N. Mohsenin, Physical Properties of Plants and Animal Materials. (Gordon and Breach Science Publishers, New York, 1980). pp. 79–94

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