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Influence of processing methods on the bioavailability of beta-carotene in selected foods
The study entitled "Influence of processing methods on the bioavai labil ity of 13-carotene in selected foods" was carried out with the objective to envisage the current consumption pattern of 13-carotene rich foods and to assess the influence of selected processing techniques on the b...
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| Otros Autores: | |
| Formato: | Ph.D Thesis |
| Lenguaje: | Undetermined |
| Publicado: |
Vellayani
Department of Home Science, College of Agriculture
2003
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Kerala Agricultural University
| Número de Clasificación: |
640 BEN/IN |
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| Copia | Estatus de actividad no disponible |