Effect of cooking on limiting essential amino acid content of common pulses : Scope of microbiology in agriculture and industry and information on medicinal plants
In: ADVANCES IN PLANT SCIENCES 9(2):165-170; Jg. 9Nr. 2, S. 165-170
Konferenz
Zugriff:
Titel: |
Effect of cooking on limiting essential amino acid content of common pulses : Scope of microbiology in agriculture and industry and information on medicinal plants
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Autor/in / Beteiligte Person: | Parihar, P. ; Mishra, A. ; Gupta, O. P. ; Singh, A. |
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Quelle: | ADVANCES IN PLANT SCIENCES 9(2):165-170; Jg. 9Nr. 2, S. 165-170 |
Medientyp: | Konferenz |
ISSN: | 0970-3586 (print) |
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