TY  - BOOK
AU  - Kachhawa, Kavita
TI  - Effect of cooking methods on nutritional composition, antinutritional factors and acceptability of products developed by..........
U1  - T 641.303 K11E 
PY  - 2012///
CY  - Ludhiana
PB  - PAU
KW  - COOKING METHODS
KW  - DRUMSTICK LEAVES
KW  - DRUMSTICK LEAVES L
KW  - DRUMSTICK PADS
KW  - DRUMSTICK PODS
N2  - Application of cooking methods decreased nutrients and antinutritional factors in drumstick leaves and pods while increased the total phenolic content. ?-carotene, iron and calcium retention were found maximum in sauteing as more than 90% while minimum in
ER  -