Cite
HARVARD Citation
Bharath Kumar, S. et al. (2015). A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food chemistry. pp. 124-132. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Bharath Kumar, S. et al. (2015). A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food chemistry. pp. 124-132. [Online].