IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

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

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Jyoti Sinha1* , Paramjit Chawla1 and Hira Singh2

Abstract

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