Leela, R., Sri Avinashilingam Home Science College, Coimbatore, India

• The Indian Journal of Nutrition and Dietetics Volume 1, Issue 2, April 1964 - Original Articles
  Effect of Cooking on the Digestibility and Nutritive Value of the Proteins of Black Gram (Phaseolus mungo) and Green Gram (Phaseolus radiatus)
  Abstract