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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/3459Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jijiamma, N C | - |
| dc.contributor.author | Prema, L | - |
| dc.date.accessioned | 2018-12-29T06:42:17Z | - |
| dc.date.available | 2018-12-29T06:42:17Z | - |
| dc.date.issued | 1994 | - |
| dc.identifier.citation | Journal of Tropical Agriculture, 32(1), 106. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3459 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Kerala Agricultural University | en_US |
| dc.subject | Amaranthus | en_US |
| dc.subject | different methods of cooking in green leafs | en_US |
| dc.title | Effect of different methods of cooking on the nutritional composition and organoleptic qualities of Amaranthus | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Reprints | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 32_1_106_0971-636X.pdf | 114.92 kB | Adobe PDF | View/Open |
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