Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour
Crossref DOI link: https://doi.org/10.1007/s13197-019-03692-y
Published Online: 2019-03-06
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Medhe, Seema
Jain, Surangna
Anal, Anil K.
Text and Data Mining valid from 2019-03-06
Article History
Revised: 23 February 2019
Accepted: 28 February 2019
First Online: 6 March 2019