COOKING QUALITY AND NUTRITIONAL-EVALUATION OF THE RICE-BEAN (VIGNA-UMBELLATA)

被引：0

作者：

HIRA, CK

KANWAR, JK

GUPTA, N

KOCHHAR, A

机构：

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1988年 / 25卷 / 03期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：133 / 136

页数：4

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[1] MAJOR FOOD CONSTITUENTS OF RICE-BEAN (VIGNA-UMBELLATA)
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MISRA, BK
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[2] CROP-WEED COMPETITION IN RICE-BEAN (VIGNA-UMBELLATA)
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[3] STABILITY ANALYSIS FOR YIELD AND COMPONENT CHARACTERS IN RICE-BEAN (VIGNA-UMBELLATA)
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[4] STUDIES ON SOME NUTRITIONAL ASPECTS OF RICE BEAN (VIGNA-UMBELLATA)
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[5] NATURAL OUTCROSSING IN RICE BEAN (VIGNA-UMBELLATA)
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[6] EVALUATION OF RICE BEAN (VIGNA-UMBELLATA) GERMPLASM IN UPLAND TERRACES OF MEGHALAYA
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[7] HARD SEED STUDIES IN RICE BEAN (VIGNA-UMBELLATA)
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[8] INVITRO ORGANOGENESIS IN RICE BEAN (VIGNA-UMBELLATA L)
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[9] Nutritional evaluation of rice bean (Vigna umbellata) strains
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[10] SOME ANTINUTRITIONAL FACTORS IN RICE BEAN (VIGNA-UMBELLATA) - EFFECTS OF DOMESTIC PROCESSING AND COOKING METHODS
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