Work

Physicochemical, cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties

Year: 2004

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.1744

Authors: Narpinder Singh, Maninder Kaur, Kawaljit Singh Sandhu, Navdeep Singh Sodhi

Institution: Guru Nanak Dev University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2052869342

FWCI: 1.022

Cites: 16

Cited by: 33

Related to: 10