| 000 | 00924nam a2200217Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s2012 xx 000 0 und d | ||
| 082 | _aT 641.303 K11E | ||
| 100 | _aKachhawa, Kavita | ||
| 245 | 0 | _aEffect of cooking methods on nutritional composition, antinutritional factors and acceptability of products developed by........... | |
| 250 | _aDepartment of Food and Nutrition | ||
| 260 |
_aLudhiana _bPAU _c2012 |
||
| 300 | _a29cm, ; 119 | ||
| 520 | _aApplication 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 | ||
| 650 | _aCOOKING METHODS | ||
| 653 | _aCOOKING METHODS | ||
| 653 | _aDRUMSTICK LEAVES | ||
| 653 | _aDRUMSTICK LEAVES L | ||
| 653 | _aDRUMSTICK PADS | ||
| 653 | _aDRUMSTICK PODS | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c130100 _d130100 |
||