Effect of cooking methods on the bioavailability of antioxidant activity in pulses

By:

Sumeet Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: Food and NutritionDescription: 29cm;46Subject(s):

DDC classification:

T641.1 S94E

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T641.1 S94E (Browse shelf(Opens below))	Not for loan		251358

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

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