Evaluation of functional properties of rice-dehulled mungbean flour
The functional properties and nutritional qualities of nutritionally and economically important rice-dehulled mungbean flour were studied. The proportion used for the flour was 70:30 (rice to dehulled mungbean). Functional properties of the flour components were evaluated. Using the Kjeldahl Method...
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| Format: | Thesis |
| Language: | English |
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1999.
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