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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