Effect of Thermal treatments on Antioxidatuive activity of selected vegetab

By:

Bemben, Khwairakpam

Material type: Text

TextPublication details: Ludhiana PAU 2014Edition: Food & NutritionsDescription: 29cm,;94Subject(s):

DDC classification:

T664.842 B43E

Summary: The present study was undertaken to assess the effect of thermal treatments on the proximate composition and antioxidative compounds of selected vegetables namely: spinach beet, mustard leaves, cauliflower, peas, carrot and potato. The vegetables were sub

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.842 B43E (Browse shelf(Opens below))	Not for loan		251765

The present study was undertaken to assess the effect of thermal treatments on the proximate composition and antioxidative compounds of selected vegetables namely: spinach beet, mustard leaves, cauliflower, peas, carrot and potato. The vegetables were sub

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