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Mungbean
Green gram is brilliant wellspring of top notch protein. Moong is expended as entire grains, grew structure just as dhal in an assortment of routes in homes. It is likewise utilized as green manuring crop. Moong can be utilized as a feed for steers even husk of the seed can be absorbed water and utilized as dairy cattle feed. In India these yields are developed in three unique seasons, viz., kharif, rabi and summer. Summer moong can be developed in the wake of collecting of pea, gram, potato, mustard, linseed. Development of Jayad Moong is critical to expand soil ripeness in these regions where paddy – wheat crop pivot is utilized.
High Impact List of Articles
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Importance of food Safety
EditorialResearch: Journal of Food Science Research
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Importance of food Safety
EditorialResearch: Journal of Food Science Research
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Food Pathogenic Actions
Prameeth Kumar MReview: Journal of Food Science Research
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Food Pathogenic Actions
Prameeth Kumar MReview: Journal of Food Science Research
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Asport drink extracted from Mondia whitei roots: Impact on endurance performance
Pascale MiboÃÂÃÂo1,2, Anatole Constant Pieme, Andre Landry Fouda Omgba Nsi, Macias Nwanga Dinga Dohbobga, Robert Germain Beka, Emmanuel Nso, Carl Moses Fontang Mbofung, Jeanne Yonkeu NgogangOriginal Article: Journal of Food Science Research
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Asport drink extracted from Mondia whitei roots: Impact on endurance performance
Pascale MiboÃÂÃÂo1,2, Anatole Constant Pieme, Andre Landry Fouda Omgba Nsi, Macias Nwanga Dinga Dohbobga, Robert Germain Beka, Emmanuel Nso, Carl Moses Fontang Mbofung, Jeanne Yonkeu NgogangOriginal Article: Journal of Food Science Research
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A review on computation fluid dynamics studies in drying processes
S.Rajasekar, N.Meyyappan, D.G.RaoOriginal Article: Journal of Food Science Research
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A review on computation fluid dynamics studies in drying processes
S.Rajasekar, N.Meyyappan, D.G.RaoOriginal Article: Journal of Food Science Research
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Studies on Ready-To-Eat mutton kheema incorporated with prune puree under refrigeration study
Bomminayuni Gowtham Prasad, K.Kondal reddy, M.Shashi kumar, Tentu.Nageswara RaoOriginal Article: Journal of Food Science Research
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Studies on Ready-To-Eat mutton kheema incorporated with prune puree under refrigeration study
Bomminayuni Gowtham Prasad, K.Kondal reddy, M.Shashi kumar, Tentu.Nageswara RaoOriginal Article: Journal of Food Science Research
