Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India
Version of Record online: 15 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2557–2563, December 2013
How to Cite
Wani, I. A., Sogi, D. S. and Gill, B. S. (2013), Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India. International Journal of Food Science & Technology, 48: 2557–2563. doi: 10.1111/ijfs.12249
- Issue online: 24 OCT 2013
- Version of Record online: 15 AUG 2013
- Manuscript Accepted: 8 JUN 2013
- Manuscript Received: 13 OCT 2012
Table S1. Composition and colour values of black gram seeds (n = 3).
Table S2. Pearson's correlation coefficients for composition, physical and cooking properties.
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