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