Changes in ascorbic acid and carotene content of some green leafy vegetables on cooking
Material type: TextPublication details: Ludhiana P. A. U 1973Edition: Foods and NutritionDescription: 51LSubject(s): DDC classification:- T 641.353 S92C
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 641.353 S92C (Browse shelf(Opens below)) | Not for loan | 35983 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 641.353 S92C (Browse shelf(Opens below)) | Not for loan | 36980 |
In the present investigation 8 different types raw and cooked green leaves were analysed for vitamin C and B-carotene. Three cooking methods i.e. frypan cooking, pressure cooking and traditional method of cooking were used. The losses of ascorbic acid in
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