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The Effect of cooking on riboflavin content of foodstuffs commonly consumed by gujarati and maharashtrian familied in bombay

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Publication details: Mumbai S.N.D.T. Women's University 1972Description: iii,112p

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Holdings
Item type	Current library	Call number	Status	Barcode
Thesis	SNDT Juhu	641.18(54)Dis Mur (Browse shelf(Opens below))	Available	T00158

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Previous	641.17(5431) Diw Correlation of iron and iodine status of pregnant women in urban slums of Bombay	641.17:641.85 Chh Calcium and phosphorous content and the consumption pattern of biscuits in Mumbai	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	Next

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