Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods
Crossref DOI link: https://doi.org/10.1007/s13197-017-2618-4
Published Online: 2017-04-07
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sharma, Priyanka
Kaur, Amarjeet
Kaur, Satvir
License valid from 2017-04-07