TY  - BOOK
AU  - Preetinder Kaur
TI  - Effect of different cooking methods on the antioxidant activity of selected vegetables
U1  - T 641.303 P75E 
PY  - 2012///
CY  - Ludhiana
PB  - PAU
KW  - COOKERY (VEGETABLES)
KW  - VEGETABLES
N2  - The effect of different cooking methods i.e. covered lid cooking (CLC), microwave cooking (MW) and stir frying (SF) on the antioxidant activity of spinach, fenugreek leaves, broccoli, cabbage and capsicum was studied. The optimum cooking time was adjudged
ER  -