EFFECT OF STEAMING, BOILING AND MICROWAVE COOKING ON THE TOTAL PHENOLICS, FLAVONOIDS AND ANTIOXIDANT PROPERTIES OF DIFFERENT VEGETABLES OF ASSAM, INDIA
submit.ijfans@gmail.com No: International Journal of Food and Nutritional Sciences
Global E Smart Technologies.
16-11-781/40/7, Moosaranbagh, Hyderabad–500036, Telangana, India.