Protein analysis of row, soaked, germinated and fermented seeds of leguminosae (greengram, bengalgram and blackgram)
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.356.5 M33P
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.356.5 M33P (Browse shelf(Opens below)) | Not for loan | 36301 | ||
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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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