Effect of different cooking methods on the antioxidant activity of selected vegetables
Material type: TextPublication details: Ludhiana PAU 2012Edition: Foods and NutritionDescription: 29cm. ; 65Subject(s): DDC classification:- T 641.303 P75E
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
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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