Effect of Soaking, Boiling and Pressure Cooking on Thiamine, Riboflavin, Niacinand Potassium Content in Green Gram Whole

2012 ◽  
Vol 2 (9) ◽  
pp. 198-200
Author(s):  
Preeti Raj Preeti Raj ◽  
◽  
Vishwapriya Vishwapriya ◽  
Nithya Melony Bright
2015 ◽  
Author(s):  
R. D. Deotale, S. A. Mahale, S. R.Patil, A. N. Sahane and R. D. Deotale, S. A. Mahale, S. R.Patil, A. N. Sahane and ◽  

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