Effect of cooking on the bioavailability of iron from mustard leaves

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TextPublication details: Ludhiana PAU 1992Edition: Foods and NutritionDescription: 90,12LSubject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.353 N29E (Browse shelf(Opens below))	Not for loan		188047
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.353 N29E (Browse shelf(Opens below))	Not for loan		188048

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Previous	T641.353 5 P22N Nutritional Assessment And Shelf Life Of Broccoli Microgreens (Brassica olerecea) Under Different Storage Conditions	T 641.353.5 R15M Mathematical modelling of colour development in broccoli stored under modified atmosphere packaging	T 641.353 N29E Effect of cooking on the bioavailability of iron from mustard leaves	T 641.353 N29E Effect of cooking on the bioavailability of iron from mustard leaves	T 641.353 S92C Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking	T 641.353 S92C Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking	T 641.354.095.41 B51S Studies in the utilization of green leafy vegetables available in Northern India	Next

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