Effect of sun-drying on chemical composition and cooking quality of vegetables

By:

Malwah, Nirmal

Material type: Text

TextPublication details: Ludhiana P. A. U. 1976Description: 24cm. 54+3Subject(s):

DDC classification:

T 641.7 M29E

Summary: The fresh and dried vegetables were analysed for moisture, protein, calcium, iron, ascorbic acid and B-carotene content. The results showed that content of all the nutrients except protein decreased in cauliflower, carrot and bitter gourd due to processin

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.7 M29E (Browse shelf(Opens below))	Not for loan		135248

The fresh and dried vegetables were analysed for moisture, protein, calcium, iron, ascorbic acid and B-carotene content. The results showed that content of all the nutrients except protein decreased in cauliflower, carrot and bitter gourd due to processin

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