Effect of cooking on the composition of fibre in different foods

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TextPublication details: Ludhiana PAU 1984Edition: Foods and NutritionDescription: 94,15LSubject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 B16E (Browse shelf(Opens below))	Not for loan		138761
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.1 B16E (Browse shelf(Opens below))	Not for loan		138762

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Previous	T 641.1 A94E Effect of cooking on the nutritive value of cowpeas (Vigna sinensis)	T 641.1 B16D Development of norms for anthropometric measurements and study of the dietary pattern of the people of Punjab (Ludhiana)	T 641.1 B16E Effect of cooking on the composition of fibre in different foods	T 641.1 B16E Effect of cooking on the composition of fibre in different foods	T 641.1 B18M Measurement of energy cost of selected household and farm activities performed by rural women	T 641.1 B18M Measurement of energy cost of selected household and farm activities performed by rural women	T 641.1 B20E Efficacy of nutrition counselling on the nutritional status of lactating mothers and their offspring	Next

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