Cooking quality and nutritional evaluation of the rice-bean (Vigna umbellata)
- Autre titre
- Aptitude à la cuisson et valeur nutritive de la légumineuse Vigna umbellata (fr)
- Auteur
- HIRA, C. K1 ; KANWAR, J. K; GUPTA, N; KOCHHAR, A
[1] Punjab agricultural univ., dep. foods nutrition, Ludhiana, India - Source
Journal of food science and technology (Mysore). 1988, Vol 25, Num 3, pp 133-136 ; ref : 19 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Domaine scientifique
- Food science technology
- Editeur
- Association of Food Scientists and Technologists, Mysore
- Pays de publication
- India
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Composition chimique Légumineuse Valeur nutritive Vigna umbellata
- Mot clé (en)
- Chemical composition Legumes Nutritive value
- Mot clé (es)
- Composición química Leguminosa Valor nutritivo
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B09 Industries des fruits et légumes
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 7820355
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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