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Studies on cookability of pulses and factors affecting their cooking quality with special reference to tur.
Narasimha, H. V. (1984) Studies on cookability of pulses and factors affecting their cooking quality with special reference to tur. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | tur dhal, cooking quality, varietal differences |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 31 Mar 2023 06:57 |
| Last Modified: | 31 Mar 2023 06:57 |
| URI: | http://ir.cftri.res.in/id/eprint/16320 |
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