EFFECT OF STEAMING, BOILING AND MICROWAVE COOKING ON THE TOTAL PHENOLICS, FLAVONOIDS AND ANTIOXIDANT PROPERTIES OF DIFFERENT VEGETABLES OF ASSAM, INDIA

Authors

  • Sangeeta Saikia Author
  • Charu Lata Mahanta* Author

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Published

2013-01-01

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Articles

How to Cite

EFFECT OF STEAMING, BOILING AND MICROWAVE COOKING ON THE TOTAL PHENOLICS, FLAVONOIDS AND ANTIOXIDANT PROPERTIES OF DIFFERENT VEGETABLES OF ASSAM, INDIA. (2013). International Journal of Food and Nutritional Sciences, 2(3), 47-53. https://www.ijfans.org/index.php/Journal/article/view/105