Study of antinuritional factors in relation to nutritive value of pulses
VERMA, Priyamvada
Study of antinuritional factors in relation to nutritive value of pulses - Foods and Nutrition - Ludhiana PAU 1986 - 90,16L
A study on nutritional evaluation of pulses revealed that Rice bean var. RBL-1 contained 18.5% protein compared to 23.5% in mungbean. Rice bean contained 62.3% more tannins than mungbean. Sprouting reduced the tannins in rice bean and mungbean by about 30
LEGUMES -- NUTRITION
LEGUMES -- NUTRITION PLANTS -- NUTRITION PROCESSING ANTINUTRIENTS PULSES RICE BEAN
T 635.65 V50S
Study of antinuritional factors in relation to nutritive value of pulses - Foods and Nutrition - Ludhiana PAU 1986 - 90,16L
A study on nutritional evaluation of pulses revealed that Rice bean var. RBL-1 contained 18.5% protein compared to 23.5% in mungbean. Rice bean contained 62.3% more tannins than mungbean. Sprouting reduced the tannins in rice bean and mungbean by about 30
LEGUMES -- NUTRITION
LEGUMES -- NUTRITION PLANTS -- NUTRITION PROCESSING ANTINUTRIENTS PULSES RICE BEAN
T 635.65 V50S