Items where Author is "Salunkhe, D.K."

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Adsule, R.N. and Kadam, S.S. and Salunkhe, D.K. and Luh, B.S. (1986) Chemistry and technology of green gram (Vigna radiata [L.] Wilczek). C R C Critical Reviews in Food Science and Nutrition, 25 (1). pp. 73-105.

Chavan, J.K. and Kadam, S.S. and Salunkhe, D.K. (1981) Changes in tannin, free amino acids, reducing sugars, and starch during seed germination of low and high tannin cultivars of sorghum. Journal of Food Science, 46 (2). pp. 638-639.

Chavan, J.K. and Kadam, S.S. and Ghonsikar, C.P. and Salunkhe, D.K. (1979) Removal of tannins and improvement of in vitro protein digestibility of sorghum seeds by soaking in alkali. Journal of Food Science, 44 (5). pp. 1319-1322.

Salunkhe, D.K. and Kadama, S.S. and Chavan , J.K. (1977) Nutritional quality of proteins in grain sorghum. Qualitas Plantarum, 27 (2). pp. 187-205.

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