EFFECT OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN LEAFY VEGETABLES

Authors

  • Pinki Saini1* Author
  • Shreyasi Dubey1 Author
  • Priyanka Singh1 Author
  • Pragya Singh1 Author
  • Kanchan Singh1 Author

Published

2016-01-01

Issue

Vol. 5 No. 4 (2016)

Section

Articles

How to Cite

EFFECT OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN LEAFY VEGETABLES. (2016). International Journal of Food and Nutritional Sciences, 5(4), 01-11. https://ijfans.org/index.php/Journal/article/view/430