IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

EFFECT OF STEAMING, BOILING AND MICROWAVE COOKING ON THE TOTAL PHENOLICS, FLAVONOIDS AND ANTIOXIDANT PROPERTIES OF DIFFERENT VEGETABLES OF ASSAM, INDIA

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Sangeeta Saikia and Charu Lata Mahanta*

Abstract

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