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Studies on solubilisation and functional prperties of proteins and changes in minerals during gerimination and cooking of moth bean and horse gram.

Borhade V P

Studies on solubilisation and functional prperties of proteins and changes in minerals during gerimination and cooking of moth bean and horse gram. Studies on solubilisation and functional prperties of proteins and changes in minerals during gerimination and cooking of moth bean and horse gram. Borhade, V. P; Kadam, S. S [Gd.] - MPKV, Rahuri MPKV, Rahuri 1984 - 44pp

Subjects--Topical Terms:
Agricultural Chemistry

Dewey Class. No.: 630.24/BOR

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