Effect of various processing treatments on chemical compositions of newly developed cultivars of green gram [Vigna radiata (L.) Wilczek] and black gram [Vigna mungo (L.) Hepper] of Assam

Pompi Kakati2024-05-272024-05-272009https://idr.informaticsglobal.com/handle/123456789/221569Chemical Compositions, Green Gram, Whole Grains, Trypsin Inhibitor ContentFood Processing TechnologyAgricultural & Biological Sciences::Agriculture Sciences::Food Science and TechnologyEffect of various processing treatments on chemical compositions of newly developed cultivars of green gram [Vigna radiata (L.) Wilczek] and black gram [Vigna mungo (L.) Hepper] of AssamThesis