Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions
Yadav, Upasana, Singh, Narpinder, Kaur, Amritpal, Thakur, SheetalLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2994-9
Date:
January, 2018
File:
PDF, 483 KB
english, 2018