Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper)

Author:

Suneja Yadhu,Kaur Satvir,Gupta Anil K,Kaur Narinder

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. Pulse proteins : Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

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