Effect of household cooking methods on the nutrient availability in rice cultivars

By:

Bhandari,Neha

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: Food and NutritionDescription: 29cm.;75Subject(s):

DDC classification:

T641.5 B51E

Summary: Cereal based diet is often associated with micronutrient deficiency. In present investigation six recommended rice varieties namely ( PR 111, PR 113, PR 116, PR 118, PR 120 and PR 201) commonly grown in Punjab were analyzed. The treatments given to raw gr

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T641.5 B51E (Browse shelf(Opens below))	Not for loan		251485

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Previous	T 641.5 A61A Assessment Of Iron Bioaccessibility In Karonda(Carissa spp.) And Its Products	T 641.5 B27D Development of recipes to enhance the bioavailability of iron from mungbean (Vigna radiata)	T 641.5 B27D Development of recipes to enhance the bioavailability of iron from mungbean (Vigna radiata)	T641.5 B51E Effect of household cooking methods on the nutrient availability in rice cultivars	T 641.5 G96E Effect of different methods of cooking on the ascorbic acid and carotene content of green leafy vegetables	T 641.5 K98N Nutritional And Antioxidant Potential Of Karonda (Carissa spp.)	T 641.5 K98N Nutritional And Antioxidant Potential Of Karonda (Carissa spp.)	Next

Cereal based diet is often associated with micronutrient deficiency. In present investigation six recommended rice varieties namely ( PR 111, PR 113, PR 116, PR 118, PR 120 and PR 201) commonly grown in Punjab were analyzed. The treatments given to raw gr

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