Effect of soaking sprouting and cooking on the protein quality of pulses

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dc.contributor.advisorBajaj, S
dc.contributor.authorSekhon, Daman Deep
dc.date.accessioned2019-08-14T06:34:37Z
dc.date.available2019-08-14T06:34:37Z
dc.date.issued1974
dc.identifier.citation36717.pdfen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810121627
dc.keywordsFood and Nutritionen_US
dc.language.isoenen_US
dc.pages60en_US
dc.publisherColege of Home Science, Ludhianaen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeEffect of soaking sprouting and cooking on the protein quality of pulsesen_US
dc.these.typeM.Scen_US
dc.titleEffect of soaking sprouting and cooking on the protein quality of pulsesen_US
dc.typeThesisen_US
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