STUDIES IN THE PROTEINS OF INDIAN FOODSTUFFS PART IX. DIGESTIBILITY OF THE GLOBULINS FROM COWPEA ( VIGNA CATIANG , WALP.) AND ACONITE BEAN ( P. ACONITIFOLIUS , JACQ.)

K Bhagvat; M Sreenivasaya

首页> 外文期刊>Journal of the Indian Institute of Science >STUDIES IN THE PROTEINS OF INDIAN FOODSTUFFS PART IX. DIGESTIBILITY OF THE GLOBULINS FROM COWPEA ( VIGNA CATIANG , WALP.) AND ACONITE BEAN ( P. ACONITIFOLIUS , JACQ.)

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STUDIES IN THE PROTEINS OF INDIAN FOODSTUFFS PART IX. DIGESTIBILITY OF THE GLOBULINS FROM COWPEA ( VIGNA CATIANG , WALP.) AND ACONITE BEAN ( P. ACONITIFOLIUS , JACQ.)

机译：第九部分印度食品中蛋白质的研究。来自科韦帕（WIGNA CATIANG，WA。）和附子豆（P. Aconitifolius，JACQ。）的球蛋白的消化率

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《Journal of the Indian Institute of Science》 |2013年第2期|共1页
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K Bhagvat; M Sreenivasaya;
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STUDIES IN THE PROTEINS OF INDIAN FOODSTUFFS PART IX. DIGESTIBILITY OF THE GLOBULINS FROM COWPEA ( VIGNA CATIANG , WALP.) AND ACONITE BEAN ( P. ACONITIFOLIUS , JACQ.)

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