Protein analysis of row, soaked, germinated and fermented seeds of leguminosae (greengram, bengalgram and blackgram)

By:

MARKAN, Usha

Material type: Text

TextPublication details: Ludhiana P. A. U 1975Edition: Foods and NutritionDescription: 60+8LSubject(s):

DDC classification:

T 641.356.5 M33P

Summary: Effect of soaking, sprouting and fermentation was studied on common legumes using chemical analysis and animal assay techniques. Protein content of greengram, Bengalgram and blackgram after soaking, fermentation and germination ranged from 245-260, 22.0-2

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.356.5 M33P (Browse shelf(Opens below))	Not for loan		36301
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.356.5 M33P (Browse shelf(Opens below))	Not for loan		36538

Effect of soaking, sprouting and fermentation was studied on common legumes using chemical analysis and animal assay techniques. Protein content of greengram, Bengalgram and blackgram after soaking, fermentation and germination ranged from 245-260, 22.0-2

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