Authors: CHITRA U SINGH U

Citation: U. Chitra et U. Singh, EFFECT OF STORAGE ON COOKING QUALITY CHARACTERISTICS OF GRAIN LEGUMES, Journal of Food Science and Technology, 35(1), 1998, pp. 51-54

Authors: CHITRA U SINGH U RAO PV

Citation: U. Chitra et al., EFFECT OF VARIETIES AND PROCESSING METHODS ON THE TOTAL AND IONIZABLEIRON CONTENTS OF GRAIN LEGUMES, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3859-3862

Authors: CHITRA U SINGH U RAO PV

Citation: U. Chitra et al., PHYTIC ACID, IN-VITRO PROTEIN DIGESTIBILITY, DIETARY FIBER, AND MINERALS OF PULSES AS INFLUENCED BY PROCESSING METHODS, Plant foods for human nutrition, 49(4), 1996, pp. 307-316

Authors: CHITRA U VIMALA V SINGH U GEERVANI P

Citation: U. Chitra et al., VARIABILITY IN PHYTIC ACID CONTENT AND PROTEIN DIGESTIBILITY OF GRAINLEGUMES, Plant foods for human nutrition, 47(2), 1995, pp. 163-172