The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
Rehydration of dry black gram seeds activated metabolic processes that caused changes in the chemical composition and allowed growth of the seeds. Further changes were recorded when germination occurred and the components that were found to be affected were the protein, fat, vitamin C, total caroten...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
1991
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115028/1/115028.pdf |