Natural variability and effect of processing techniques on raffinose family oligosaccharides in pigeonpea cultivars

Legume Research

Volumn 39, Issue 4, 2016, Pages 528-532

  Raja, Ramadoss Bharathi ^a   Agasimani, Somanath ^a,b   Varadharajan, Anusheela ^a   Ram, Sundaram Ganesh ^a  

^a TAMIL NADU AGRICULTURAL UNIVERSITY   (India)

^b UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

Author keywords

Cooking; Flatulence; Pigeon pea; Raffinose family oligosaccharides (RFOs); Sprouting

Indexed keywords

EID: 84983027722     PISSN: 02505371     EISSN: None     Source Type: Journal    
DOI: 10.18805/lr.v0iOF.9279     Document Type: Article

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