Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions
Crossref DOI link: https://doi.org/10.1007/s13197-017-2994-9
Published Online: 2018-01-10
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yadav, Upasana http://orcid.org/0000-0003-3332-4127
Singh, Narpinder
Kaur, Amritpal
Thakur, Sheetal
License valid from 2018-01-10
