Open AccessComparative evaluation of quality parameters of different varieties of cowpea, horse gram (protein content and cooking quality) and guar (% gum content and viscosity profile)
Author(s) -
A. A. Joshi,
V. S. Pawar,
C. K. Bhokre
Publication year - 2015
Publication title -
asian science magazine/asian science
Language(s) - English
Resource type - Journals
eISSN - 0976-7959
pISSN - 0973-4740
DOI - 10.15740/has/as/10.1and2/11-17
Subject(s) - gram , food science , guar , guar gum , quality (philosophy) , viscosity , chemistry , biology , materials science , bacteria , physics , composite material , genetics , quantum mechanics