Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds

Journal of Animal and Plant Sciences

Volumn 24, Issue 3, 2014, Pages 850-859

  Masood, T ^a   Shah, H U ^a   Zeb, A ^b  

^a THE UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

Author keywords

Ascorbic acid; Chickpea; Mung bean; Proximate composition; Sprouting time

Indexed keywords

EID: 84903888751     PISSN: 10187081     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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