Studies on cookability of pulses and factors affecting their cooking quality with special reference to Tur (CAJANUS CAJAN)

Studies on cookability of pulses and factors affecting their cooking quality with special reference to Tur (CAJANUS CAJAN)

cookability of pulses

Bibliographic Details
Main Author:	Narasimha, H V
Other Authors:	Desikachar, H S R
Format:	Others
Language:	en
Published:	2007
Subjects:	Food Technology
Online Access:	http://hdl.handle.net/2009/2828

Internet

http://hdl.handle.net/2009/2828