Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking

By:

SUD, Ranjana

Material type: Text

TextPublication details: Ludhiana P. A. U 1973Edition: Foods and NutritionDescription: 51LSubject(s):

DDC classification:

T 641.353 S92C

Summary: In the present investigation 8 different types raw and cooked green leaves were analysed for vitamin C and B-carotene. Three cooking methods i.e. frypan cooking, pressure cooking and traditional method of cooking were used. The losses of ascorbic acid in

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.353 S92C (Browse shelf(Opens below))	Not for loan		35983
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.353 S92C (Browse shelf(Opens below))	Not for loan		36980

In the present investigation 8 different types raw and cooked green leaves were analysed for vitamin C and B-carotene. Three cooking methods i.e. frypan cooking, pressure cooking and traditional method of cooking were used. The losses of ascorbic acid in

There are no comments on this title.

to post a comment.