Benitha Augustine & Soffi Cheiyan. (2003). Influence of processing methods on the bioavailability of beta-carotene in selected foods. Department of Home Science, College of Agriculture.
Chicago Edition CitationBenitha Augustine and Soffi Cheiyan. Influence of Processing Methods on the Bioavailability of Beta-carotene in Selected Foods. Vellayani: Department of Home Science, College of Agriculture, 2003.
MLA Edition CitationBenitha Augustine and Soffi Cheiyan. Influence of Processing Methods on the Bioavailability of Beta-carotene in Selected Foods. Department of Home Science, College of Agriculture, 2003.
Warning: These citations may not always be 100% accurate.