NUTRITIONAL COMPOSITION OF SELECTED GREEN LEAFY VEGETABLES, HERBS AND CARROTS

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SINGH G.; KAWATRA A.; SEHGAL S.

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Journal Paper

Paper Information

Journal: PLANT FOODS FOR HUMAN NUTRITION Year:2001 | Volume:56 | Issue:4 Page(s): 359-364

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Information Journal Paper

Title

NUTRITIONAL COMPOSITION OF SELECTED GREEN LEAFY VEGETABLES, HERBS AND CARROTS

Author(s)

SINGH G. | KAWATRA A. | SEHGAL S. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

THE EFFECT OF DIFFERENT METHODS OF HEAT TREATMENTS ON THE RETENTION OF ASCORBIC ACID IN CARROT AND CORN
INVESTIGATING THE CHANGES IN β-CAROTENE CONCENTRATIONS OF CARROT AND SWEET CORN USING DIFFERENT METHODS OF HEAT TREATMENTS

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APA: Copy

SINGH, G., KAWATRA, A., & SEHGAL, S.. (2001). NUTRITIONAL COMPOSITION OF SELECTED GREEN LEAFY VEGETABLES, HERBS AND CARROTS. PLANT FOODS FOR HUMAN NUTRITION, 56(4), 359-364. SID. https://sid.ir/paper/597570/en

Vancouver: Copy

SINGH G., KAWATRA A., SEHGAL S.. NUTRITIONAL COMPOSITION OF SELECTED GREEN LEAFY VEGETABLES, HERBS AND CARROTS. PLANT FOODS FOR HUMAN NUTRITION[Internet]. 2001;56(4):359-364. Available from: https://sid.ir/paper/597570/en

IEEE: Copy

G. SINGH, A. KAWATRA, and S. SEHGAL, “NUTRITIONAL COMPOSITION OF SELECTED GREEN LEAFY VEGETABLES, HERBS AND CARROTS,” PLANT FOODS FOR HUMAN NUTRITION, vol. 56, no. 4, pp. 359–364, 2001, [Online]. Available: https://sid.ir/paper/597570/en

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