المؤلفون: Chetariya, CP^{1, 1}, Pheirim, Reginah¹, Soharu, Alka¹, Pithia, MS², Kumar, Rajiv², Delvadiya, IR²

المصدر: Journal of Food Legumes 37(1):40-52. 2024

المؤلفون: Soharu, Alka, Mittal, Raj Kumar, Sood, Vinod Kumar, Dhaliwal, Yadwinder Singh, Sharma, Sunny

المصدر: Plant Foods for Human Nutrition; Dec2024, Vol. 79 Issue 4, p819-826, 8p

مصطلحات موضوعية: MICROWAVE cooking, LEGUMES, DIETARY fiber, SCIENTIFIC community, BLACK gram, RESEARCH evaluation

المؤلفون: Soharu, Alka, D P Pandey

الاتاحة: https://dx.doi.org/10.13140/rg.2.2.13749.55525
https://rgdoi.net/10.13140/RG.2.2.13749.55525

المؤلفون: Kaur, Navdeep, R K Mittal, V K Sood, Soharu, Alka

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b93b173be8700163d151cb52d13da87f

المؤلفون: Soharu Alka, Pandey Dp

الاتاحة: https://dx.doi.org/10.13140/rg.2.2.27171.32805
https://rgdoi.net/10.13140/RG.2.2.27171.32805