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  1. Kerala Agricultural University Digital Library
  2. 2. Institutional Publications
  3. Reprints
a
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3459
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DC FieldValueLanguage
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
Appears in Collections:Reprints

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