Open AccessEffects of Traditional Processing Methods on the Nutritional Properties of Vigna mungo and Glycine max
Publication year - 2019
Publication title -
international journal of green and herbal chemistry
Language(s) - English
Resource type - Journals
ISSN - 2278-3229
DOI - 10.24214/ijghc/gc/8/1/20513
Subject(s) - vigna , glycine , traditional medicine , chemistry , biology , mathematics , food science , botany , medicine , biochemistry , amino acid