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Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)
Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)
2018
Kavitha B
Dhavamani Sugasini
Poorna Cr Yalagala
Hemalatha C
Kanchana. S
Meenakshi
Umamaheswari R
Keywords:
Gram
Food science
Fermentation
Materials science
Biology
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