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

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Publication details: Mumbai S.N.D.T. Women's University 1972Description: iv,192p

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Holdings
Item type	Current library	Call number	Status	Barcode
Book	SNDT Juhu	641.18Dis Por (Browse shelf(Opens below))	Withdrawn	T00159

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Previous	641.17:641.85 Mag Consumption pattern and pottasium content of selected biscuits in Mumbai	641.18(54)Dis Mur The Effect of cooking on riboflavin content of foodstuffs commonly consumed by gujarati and maharashtrian familied in bombay	641.18:641.13Dis God Variation in the content of vitamin A and precursors of vitamin A as influenced by variety, stage of maturity, storage and cooking in some of the common fruits and vegetables	641.18Dis Por The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay	641.1Bij Eating scientifically	641.1Dis Gup Effect of cooking on vitamin A, provitamin A and tocopherols in commonly consumed food stuffs	641.1Dis Pra Study of institutional diets and effects of different breakfasts on sugar level of blood	Next

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