Effect of different methods of cooking on the nutritional composition and organoleptic qualities of Amaranthus

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dc.contributor.authorJijiamma, N C
dc.contributor.authorPrema, L
dc.date.accessioned2018-12-29T06:42:17Z
dc.date.available2018-12-29T06:42:17Z
dc.date.issued1994
dc.identifier.citationJournal of Tropical Agriculture, 32(1), 106.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3459
dc.language.isoenen_US
dc.publisherKerala Agricultural Universityen_US
dc.subjectAmaranthusen_US
dc.subjectdifferent methods of cooking in green leafsen_US
dc.titleEffect of different methods of cooking on the nutritional composition and organoleptic qualities of Amaranthusen_US
dc.typeArticleen_US

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