SCREENING OF BLACK GRAM (Phaseolus mungo) VARIETIES SUITABLE FOR SELECTED SOUTH INDIAN TRADITIONAL FOODS

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dc.contributor.advisorDr. G. HEMALATHA
dc.contributor.authorB. KAVITHA
dc.date.accessioned2018-10-03T05:08:46Z
dc.date.available2018-10-03T05:08:46Z
dc.date.issued2013
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810074614
dc.keywordsblack gram (Phaseolus mungo)en_US
dc.language.isoenen_US
dc.publisherTNAU,Coimbatoreen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeSCREENING OF BLACK GRAM (Phaseolus mungo) VARIETIES SUITABLE FOR SELECTED SOUTH INDIAN TRADITIONAL FOODSen_US
dc.these.typePh.Den_US
dc.titleSCREENING OF BLACK GRAM (Phaseolus mungo) VARIETIES SUITABLE FOR SELECTED SOUTH INDIAN TRADITIONAL FOODSen_US
dc.typeThesisen_US
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