Effect of sun-drying on chemical composition and cooking quality of vegetables
Material type: TextPublication details: Ludhiana P. A. U. 1976Description: 24cm. 54+3Subject(s): DDC classification:- T 641.7 M29E
Item type | Current library | Call number | Status | Date due | Barcode | |
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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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