Variation in Biochemical Parameters of Differentially Cooked Vegetables

Benzer Materyaller

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