Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties

Bindu B. M.

Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties - M.H.Sc. - Dharwad University of Agricultural Sciences 2015

ENGLISH

Dewey Class. No.: 630 / BIN

Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties

APA

Bindu B. M, Kasturiba B, . (2015). Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties. Dharwad: University of Agricultural Sciences.

Chicago

Bindu B. M, Kasturiba B, . 2015. Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties. Dharwad: University of Agricultural Sciences.

Harvard

Bindu B. M, Kasturiba B, . (2015). Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties. Dharwad: University of Agricultural Sciences.

MLA

Bindu B. M, Kasturiba B, . Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties. Dharwad: University of Agricultural Sciences. 2015.

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