The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay

Saroj Manakchand Porvar

The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay - Mumbai S.N.D.T. Women's University 1972 - iv,192p

The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay

APA

Saroj Manakchand Porvar, . (1972). The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay. Mumbai: S.N.D.T. Women's University.

Chicago

Saroj Manakchand Porvar, . 1972. The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay. Mumbai: S.N.D.T. Women's University.

Harvard

MLA

Saroj Manakchand Porvar, . The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay. Mumbai: S.N.D.T. Women's University. 1972.

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The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay