Literature DB >> 7037311

Biochemistry of black gram (Phaseolus mungo L.): a review.

N R Reddy, D K Salunkhe, S K Sathe.   

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Year:  1982        PMID： 7037311     DOI： 10.1080/10408398209527324

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


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  2 in total

1.  Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta.

Authors:  Jyotsna Rajiv; Aashitosh A Inamdar; Suresh Sakhare; G Venkateswara Rao
Journal:  J Food Sci Technol       Date:  2013-10-19       Impact factor: 2.701

2.  Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Authors:  D Indrani; Suresh D Sakhare; Aashitosh A Inamdar
Journal:  J Food Sci Technol       Date:  2014-10-02       Impact factor: 2.701
  2 in total

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