Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking
SUD, Ranjana
Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking - Foods and Nutrition - Ludhiana P. A. U 1973 - 51L
In the present investigation 8 different types raw and cooked green leaves were analysed for vitamin C and B-carotene. Three cooking methods i.e. frypan cooking, pressure cooking and traditional method of cooking were used. The losses of ascorbic acid in
COOKERY (VEGETABLES) ANALYSIS
ASCORBIC ACID B - CAROTENE COOKERY (VEGETABLES) ANALYSIS COOKING GREEN LEAFY VEGETABLE
T 641.353 S92C
Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking - Foods and Nutrition - Ludhiana P. A. U 1973 - 51L
In the present investigation 8 different types raw and cooked green leaves were analysed for vitamin C and B-carotene. Three cooking methods i.e. frypan cooking, pressure cooking and traditional method of cooking were used. The losses of ascorbic acid in
COOKERY (VEGETABLES) ANALYSIS
ASCORBIC ACID B - CAROTENE COOKERY (VEGETABLES) ANALYSIS COOKING GREEN LEAFY VEGETABLE
T 641.353 S92C