Effect of different methods of cooking on the ascorbic acid and carotene content of green leafy vegetables

By:

Gupta, Deepika

Material type: Text

TextPublication details: Ludhiana P. A. U. 1978Description: 29cm. 50,7Subject(s):

DDC classification:

T 641.5 G96E

Summary: Effect of commonly used household methods of cooking on ascorbic acid and B-carotene content of six green leafy vegetables was studied. The losses of ascorbic acid varied from 20.00 to 35.75 per cent in pressure cooking, 28.59 to 45.98 per cent in griddle

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.5 G96E (Browse shelf(Opens below))	Not for loan		135747

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Effect of commonly used household methods of cooking on ascorbic acid and B-carotene content of six green leafy vegetables was studied. The losses of ascorbic acid varied from 20.00 to 35.75 per cent in pressure cooking, 28.59 to 45.98 per cent in griddle

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