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Journal of Plant Foods Volume 3, 1979 - Issue 3
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Articles

Riboflavin and Total Vitamin B6 Content of Indian Pulses: Varietal Differences and the Effect of Cooking

M. RaghunathNational institute of nutrition, Indian Council of Medical Research, JamaiOsmania P.O., Hyderabad- 500 007(A.P.), India
&
Bhavani BelavadyNational institute of nutrition, Indian Council of Medical Research, JamaiOsmania P.O., Hyderabad- 500 007(A.P.), India
Pages 205-210 | Published online: 27 Sep 2017

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N. R. Reddy, D. K. Salunkhe, S. K. Sathe & Samuel Kon. (1982) Biochemistry of black gram (phaseolus mungo L.): A review. C R C Critical Reviews in Food Science and Nutrition 16:1, pages 49-114.
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Alok Sharma, Bidyut Mazumdar & Amit Keshav. (2022) Influence of time, temperature, and UV light on stability and degradation kinetics of fortificants in sattu beverage during storage . Journal of Food Process Engineering 45:9.
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