Open AccessPhysicochemical, Functional, Pasting Properties and Nutritional Composition of Selected Black Gram (Phaseolus mungo L.) Varieties
Author(s) -
B. Kavitha
Publication year - 2013
Publication title -
indian journal of science and technology
Language(s) - English
Resource type - Journals
eISSN - 0974-6846
pISSN - 0974-5645
DOI - 10.17485/ijst/2013/v6i10.12
Subject(s) - chemistry , absorption of water , gram , food science , starch , solubility , moisture , viscosity , composition (language) , botany , materials science , biology , bacteria , organic chemistry , linguistics , genetics , philosophy , composite material