TY  - BOOK
AU  - MARKAN, Usha
TI  - Protein analysis of row, soaked, germinated and fermented seeds of leguminosae (greengram, bengalgram and blackgram)
U1  - T 641.356.5 M33P 
PY  - 1975///
CY  - Ludhiana
PB  - P. A. U
KW  - LEGUMES -- ANALYSIS AND CHEMISTRY
KW  - LEGUMES
KW  - NPU
KW  - PER
KW  - PROTEIN FRACTIONS
KW  - SEEDS -- ANALYSIS AND CHEMISTRY
N2  - 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
ER  -