Physicochemical, cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties
- 作者Narpinder Singh; Maninder Kaur; Kawaljit Singh Sandhu; Navdeep Singh Sodhi
- 卷第84卷
- 期第9期
- 印刷ISSN0022-5142
- 电子ISSN1097-0010
- 文件大小116.85KB
- 发表时间2004
- DOI10.1002/jsfa.1744
- 页码977-982