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Improvement the boiled pigeon pea seeds by adding different concentrations of yoghurt as improver

International journal of recent scientific research Pub Date : 2017-05-28 DOI:10.24327/ijrsr.2017.0805.0228
A. Nagla, K. S. Murwan, Kho gali Elnur A.I
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通过添加不同浓度的酸奶作为改良剂，对煮熟的鸽豆种子进行改良
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International journal of recent scientific research
International journal of recent scientific research
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