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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3572
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dc.contributor.authorMulimani H.V
dc.contributor.authorThippeswamy S
dc.contributor.authorRamalingam
dc.date.accessioned2020-06-12T14:45:42Z-
dc.date.available2020-06-12T14:45:42Z-
dc.date.issued1997
dc.identifier.citationBiochemical Education , Vol. 25 , 1 , p. 44 - 45en_US
dc.identifier.uri10.1016/S0307-4412(96)00115-X
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3572-
dc.description.abstract[No abstract available]en_US
dc.publisherElsevier Ltd
dc.titleChange in carbohydrate content during chickpea cooking: A new approach of teaching of carbohydrate chemistry in biochemistry courseen_US
dc.typeNote
Appears in Collections:5. Miscellaneous Publications

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