Effect of roasting on protein quality of cereals and legumes
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.331 K55E
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.331 K55E (Browse shelf(Opens below)) | Not for loan | 138693 | ||
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Mohinder Singh Randhawa Library | T 641.331 K55E (Browse shelf(Opens below)) | Not for loan | 138694 |
Consumption of roasted cereals and legume was studied in population and protein quality of common products evaluated using rats. Survey showed that consumption of roasted products of wheat, maize and groundnut was more in rural areas. Among cereals roaste
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