Effect of In-Vitro Digestion on Antioxidant Properties of Processed Cowpea and Mung Beans

dc.contributor.author	Herath, U.K.
dc.contributor.author	Kumari, D.W.M.M.M.
dc.contributor.author	Liyanage, R.
dc.contributor.author	Deen, A.
dc.contributor.author	Visvanathan, R.
dc.date.accessioned	2018-12-13T13:45:37Z
dc.date.available	2018-12-13T13:45:37Z
dc.date.issued	2018
dc.identifier.citation	Annual Research Symposium	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2063
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Boiled	en_US
dc.subject	Flavonoids	en_US
dc.subject	Germinated	en_US
dc.subject	Legumes	en_US
dc.subject	Phenolic	en_US
dc.subject	Raw	en_US
dc.title	Effect of In-Vitro Digestion on Antioxidant Properties of Processed Cowpea and Mung Beans	en_US
dc.type	Article	en_US