TY  - BOOK
AU  - Gupta, Deepika
TI  - Effect of different methods of cooking on the ascorbic acid and carotene content of green leafy vegetables
U1  - T 641.5 G96E 
PY  - 1978///
CY  - Ludhiana
PB  - P. A. U.
KW  - COOKERY (VEGETABLES)
KW  - ASCORBIC ACID
KW  - B - CAROTENE
KW  - COOKING METHODS GREEN LEAFY VEGETABLES
N2  - Effect of commonly used household methods of cooking on ascorbic acid and B-carotene content of six green leafy vegetables was studied. The losses of ascorbic acid varied from 20.00 to 35.75 per cent in pressure cooking, 28.59 to 45.98 per cent in griddle
ER  -