Effect of storage on chemical composition and cooking quality of sub-dried vegetables
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.44 S92E
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.44 S92E (Browse shelf(Opens below)) | Not for loan | 135758 |
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Effect of storage on chemical composition and cooking quality of sun-dried vegetables was studied in the laboratory. In the fresh vegetables the protein ranged from 12.2 to 27.3 per cent, the ascorbic acid from 34.9 to 752.8 mg/100 g, the calcium from 145
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