PROCESSING EFFECT OF DIVERSE COOKING METHODS ON RETENTION OF -CAROTENE ALL TRANS AND CIS ISOMERS IN GREEN LEAFY VEGETABLES-INDIA

Authors

  • Sreeenivasa Rao J1* Author
  • Naveen Kumar B2 Author
  • Bhaskarachary K1 Author

Published

2018-01-01

Issue

Vol. 7 No. 2 (2018)

Section

Articles

How to Cite

PROCESSING EFFECT OF DIVERSE COOKING METHODS ON RETENTION OF -CAROTENE ALL TRANS AND CIS ISOMERS IN GREEN LEAFY VEGETABLES-INDIA. (2018). International Journal of Food and Nutritional Sciences, 7(2), 108-120. https://ijfans.org/index.php/Journal/article/view/545