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Article Title
Evaluation of Cooking Properties of Vegetable Soybean (Glycine max (L.) Merrill) Genotypes
Authored by
Kanneboina Soujanya
Department of Foods and Nutrition, PGRC, College of Community Science, PJTS Agricultural University, Rajendranagar, Hyderabad -500030, India.
T. Supraja
Department of Foods and Nutrition, PGRC, College of Community Science, PJTS Agricultural University, Rajendranagar, Hyderabad -500030, India.
Aparna Kuna
MFPI – Quality Control Laboratory, Professor Jayashankar Telangana Agricultural University, Rajendranagar, Hyderabad -500 030, India.
Ramakrishnan M. Nair
World Vegetable Center South Asia/Central Asia ICRISAT campus, Patancheru, Hyderabad, 502324, India.
S. Triveni
Department of Agricultural Microbiology and Bioenergy, College of Agriculture, Hyderabad – 500 030, India.
Yogendra K
Cell and Molecular Biology, ICRISAT, Patancheru, Hyderabad, 502324, India.