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Chandrasekaran, K. N.
- Effect of Cooking on the Digestibility and Nutritive Value of the Proteins of Black Gram (Phaseolus mungo) and Green Gram (Phaseolus radiatus)
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1 Sri Avinashilingam Home Science College, Coimbatore, IN
1 Sri Avinashilingam Home Science College, Coimbatore, IN