EFFECT OF TRADITIONAL PROCESSING METHODS ON PROTEIN DIGESTIBILITY AND STARCH DIGESTIBILITY OF FIELD PEA (Pisum sativum)

Authors

  • Rinku Sharma1* Author
  • Darshan Punia Author

Published

2017-01-01

Issue

Section

Articles

How to Cite

EFFECT OF TRADITIONAL PROCESSING METHODS ON PROTEIN DIGESTIBILITY AND STARCH DIGESTIBILITY OF FIELD PEA (Pisum sativum). (2017). International Journal of Food and Nutritional Sciences, 6(3), 82-88. https://ijfans.org/index.php/Journal/article/view/487