Bindu B. M. <br/><br/>
Nutritional composition, cooking quality and acceptability of green gram (vigna radiata I.) varieties 

 - M.H.Sc. 
 - Dharwad  University of Agricultural Sciences  2015 
<br/><br/><br/>ENGLISH 
<br/><br/><label>Dewey Class. No.: </label>630  / BIN