Effect of solar and other commonly used cooking methods on the nutritive value of pulses and green leafy vegetables

By:

ARCHANA

Material type: Text

TextPublication details: Ludhiana PAU 1986Edition: Foods and NutritionDescription: 99,45LSubject(s):

DDC classification:

T 643.6 A70E

Summary: Effect of solar cooking and other common methods of cooking on two green leafy vegetables and 10 pulses was studied and their nutritional evaluation carried out. The results revealed equal retention of crude protein, available lysine, total iron and ionis

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 643.6 A70E (Browse shelf(Opens below))	Not for loan		185202
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 643.6 A70E (Browse shelf(Opens below))	Not for loan		185203

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Effect of solar cooking and other common methods of cooking on two green leafy vegetables and 10 pulses was studied and their nutritional evaluation carried out. The results revealed equal retention of crude protein, available lysine, total iron and ionis

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