Toxicological evaluation of cooked lima beans using duck embryos
The study aimed at evaluating the effects of commonly used cooking preparations on the toxicity of lima beans. Phase I dealt with the determination of the optimum cooking time for lima beans. Sensory evaluation was done to assess the texture and acceptability of texture of the lima beans cooked sepa...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1999.
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| विषय: |