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Retention of B-carotene during processing and drying of green leafy vegetables used in the preparation of supplementary foods

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Publication details: Mumbai S.N.D.T. Women's University 1996Description: xv,211p

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Item type	Current library	Call number	Status	Barcode
Thesis	SNDT Juhu	641.353 Bha (Browse shelf(Opens below))	Available	T03428

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Previous	641.35 Dat Amino acid pattern of dehydrated leaf powders	641.35 Naq Vegetables	641.351 Chi Effect of essential oil of Decalepis Hamiltoni on intestinal microflora : an in vitro study	641.353 Bha Retention of B-carotene during processing and drying of green leafy vegetables used in the preparation of supplementary foods	641.353 Kap Supplementary value of dehydrated leaf powder using rice diets	641.354 Hos Nutritive value of some cooked recipes from Amaranth	641.354 Sir Nutritive value of some cooked leafy vegetable recipes	Next

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