1.
Goyal M, Mathews S. A Study on the Effect of Cooking on Protein, Lysine, Tryptophan and Sugar Content of Cereals and Pulses with Special Reference to Cereal Pulse Coimbination Preparations. IJND [Internet]. 1985 Mar. 1 [cited 2024 May 2];22(3):73-9. Available from: https://www.informaticsjournals.com/index.php/ijnd/article/view/13115