Effect of cooking methods on the bioavailability of antioxidant activity in pulses
Sumeet Kaur
Effect of cooking methods on the bioavailability of antioxidant activity in pulses - Food and Nutrition - Ludhiana PAU 2013 - 29cm;46
The present investigation was carried out to study the effect of different cooking methods i.e. soaking, germination, pressure cooking and microwave cooking on the antioxidant activity of commonly consumed pulses namely; Bengal gram whole, black gram whol
PULSES 2.ANTIOXIDANTS
PULSES 2.ANTIOXIDANTS
T641.1 S94E
Effect of cooking methods on the bioavailability of antioxidant activity in pulses - Food and Nutrition - Ludhiana PAU 2013 - 29cm;46
The present investigation was carried out to study the effect of different cooking methods i.e. soaking, germination, pressure cooking and microwave cooking on the antioxidant activity of commonly consumed pulses namely; Bengal gram whole, black gram whol
PULSES 2.ANTIOXIDANTS
PULSES 2.ANTIOXIDANTS
T641.1 S94E