Changes in chemical and selected biochemical components, protein quality, and digestibility of mung bean (Vigna radiata) during gemination and cooking

Saved in:
Bibliographic Details
Published inQualitas plantarum. Plant foods for human nutrition Vol. 30; no. 2; pp. 135 - 144
Main Authors Noor, M.I, Bressani, R, Elias, L.G
Format Journal Article
LanguageEnglish
Published 01.06.1980
Subjects
nutritive value
Vigna radiata
Online AccessGet more information

Cover

More Information
ISSN:0377-3205
DOI:10.1007/BF01099051