EFFECT OF COOKING METHODS ON β CAROTENE, ANTHOCYANIN, VITAMIN C AND ANTIOXIDANT CONTENT OF SWEET POTATO

Authors

  • Jyoti Sinha1* Author
  • Paramjit Chawla1 Author
  • Hira Singh2 Author

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Published

2015-01-01

Issue

Vol. 4 No. 1 (2015)

Section

Articles

How to Cite

EFFECT OF COOKING METHODS ON β CAROTENE, ANTHOCYANIN, VITAMIN C AND ANTIOXIDANT CONTENT OF SWEET POTATO. (2015). International Journal of Food and Nutritional Sciences, 4(1), 114-119. https://ijfans.org/index.php/Journal/article/view/293