Processing effects on antinutritional factors  bioavailability and antioxidant content of different varieties of chickpea Cicer arietinum L

dc.contributor.guide	Yadav, Neelam
dc.coverage.spatial
dc.creator.researcher	Sharma, Shruti
dc.date.accessioned	2025-03-04T11:12:51Z
dc.date.available	2025-03-04T11:12:51Z
dc.date.awarded	2014
dc.date.completed	2014
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	None
dc.format.dimensions
dc.format.extent
dc.identifier.researcherid
dc.identifier.uri	http://hdl.handle.net/10603/625741
dc.language	English
dc.publisher.institution	Centre of Food Technology
dc.publisher.place	Allahabad
dc.publisher.university	University of Allahabad
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	Processing effects on antinutritional factors bioavailability and antioxidant content of different varieties of chickpea Cicer arietinum L
dc.title.alternative
dc.type.degree	Ph.D.