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Studies on cookability of pulses and factors affecting their cooking quality with special reference to Tur (CAJANUS CAJAN)

cookability of pulses

Identiferoai:union.ndltd.org:Vidyanidhi/oai:210.212.200.230:2009/2828
Date25 June 1984
CreatorsNarasimha, H V
ContributorsDesikachar, H S R
Source SetsVidyanidhi Digital Lib. (India)
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format731583 bytes, 868242 bytes, 1558563 bytes, 1574965 bytes, 855312 bytes, 812781 bytes, 2475189 bytes, 490194 bytes, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf

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