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Effect of different cooking methods on the antioxidant activity of selected vegetables

By: Material type: TextTextPublication details: Ludhiana PAU 2012Edition: Foods and NutritionDescription: 29cm. ; 65Subject(s): DDC classification:
  • T 641.303 P75E
Summary: The effect of different cooking methods i.e. covered lid cooking (CLC), microwave cooking (MW) and stir frying (SF) on the antioxidant activity of spinach, fenugreek leaves, broccoli, cabbage and capsicum was studied. The optimum cooking time was adjudged
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Item type Current library Call number Status Date due Barcode
Theses/ Dissertation Theses/ Dissertation Mohinder Singh Randhawa Library T 641.303 P75E (Browse shelf(Opens below)) Not for loan 251018

The effect of different cooking methods i.e. covered lid cooking (CLC), microwave cooking (MW) and stir frying (SF) on the antioxidant activity of spinach, fenugreek leaves, broccoli, cabbage and capsicum was studied. The optimum cooking time was adjudged

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