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Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume. Journal of the Science of Food and Agriculture, 25. pp. 665-673.
Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume. Journal of the Science of Food and Agriculture, 25 (6). 665-673, 8 ref..