DEVELOPMENT OF RECIPES TO ENHANCE THE BIOAVAILABILITY OF IRON FROM MUNGBEAN (VIGNA RADIATA)

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dc.contributor.advisorBAINS, KIRAN.
dc.contributor.authorBARAKOTI, LOTIKA
dc.date.accessioned2020-01-24T05:54:30Z
dc.date.available2020-01-24T05:54:30Z
dc.date.issued2004
dc.description02062017_0001_0031_001974.pdf
dc.description.abstract02062017_0001_0031_Abstract.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810141709
dc.keywordsMUNGBEAN, IRON BIOAVAILABILITY, RECIPE DEVELOPMENT., TASTE, ABSORPTION, NUTRITIVE VALUE, POPULATION
dc.language.isoENGLISH
dc.pages135p.
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
dc.subHome Science
dc.these.typeM.Sc
dc.titleDEVELOPMENT OF RECIPES TO ENHANCE THE BIOAVAILABILITY OF IRON FROM MUNGBEAN (VIGNA RADIATA)
dc.typeThesis
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