Open AccessShelflife and Quality of Green Gram Sprouts Treated With Different Forms of Ginger
Author(s) -
Gandelman Al
Publication year - 2017
Publication title -
international journal of botany and research
Language(s) - English
Resource type - Journals
eISSN - 2319-4456
pISSN - 2277-4815
DOI - 10.24247/ijbrdec20177
Subject(s) - gram , quality (philosophy) , food science , horticulture , mathematics , business , traditional medicine , biology , physics , medicine , genetics , quantum mechanics , bacteria
WITH DIFFERENT FORMS OF GINGER. G. BHARAMAPPA , SUVARNA V. C, HARISH. K 3 & PRASAD H J Assistant Techonology Manager, Agriculture Departme nt Hadagali Taluk Bellary District Chennai Tamilnadu India Professor Department of Agricultural Microbiology U as Bangalore, Tamilnadu, India Assistant Manager Vijaya Bank Shivamoga Tamilnadu I n ia Agriculture Officer Ada Office Hassan Taluk, Karnata ka ABSTRACT
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