Effect of Germination on the Levels of Pectins, Phytins and Minerals in Three Selected Legumes
AbstractLegumes are the most commonly used plant food materials in our country. They are the primary source of dietary proteins' and other nutrients.
Download data is not yet available.
How to Cite
Giri, J., Parvatham, R., & Santhini, K. (1981). Effect of Germination on the Levels of Pectins, Phytins and Minerals in Three Selected Legumes. The Indian Journal of Nutrition and Dietetics, 18(3), 87–91. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12800
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at email@example.com for permissions related to commercial use of the article(s).