Variation in Biochemical Parameters of Differentially Cooked Vegetables

Lignende værker

• Comparison of Phytochemical Constituents and Estimation of Biochemical Parameters in south Indian Leafy Vegetables
  af: Hafeefa Haneef A.P
  Udgivet: (2015)
• Improvement on the quality of ready to cook vegetable soup formulation using tapioca(maniholt esculenta) starch
  af: Athira Unni
  Udgivet: (2017)
• Development and Evaluation of Quality Parameters of Beetroot Cookie
  af: Swetha K.P
  Udgivet: (2014)
• Preparation of Ready-to-Cook Idli Mix by Incorporation of Natural Gums
  af: Hasanul Farook M.P
  Udgivet: (2015)
• Studies on Quality Parameters of Packaged Drinking Water
  af: Pramod Kumar K.
  Udgivet: (2004)