Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods
In: British Food Journal, Jg. 111 (2009-03-21), Heft 3, S. 235-242
Online
academicJournal
Zugriff:
Titel: |
Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods
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Autor/in / Beteiligte Person: | Grewal, Antu ; Jood, Sudesh |
Link: | |
Zeitschrift: | British Food Journal, Jg. 111 (2009-03-21), Heft 3, S. 235-242 |
Veröffentlichung: | 2009 |
Medientyp: | academicJournal |
ISSN: | 0007-070X (print) |
DOI: | 10.1108/00070700910941444 |
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