Effect of cooking methods on nutritional composition, antinutritional factors and acceptability of products developed by...........

By:

Kachhawa, Kavita

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Department of Food and NutritionDescription: 29cm, ; 119Subject(s):

DDC classification:

T 641.303 K11E

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.303 K11E (Browse shelf(Opens below))	Not for loan		251158

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

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