“PROCESSING EFFECT OF DIVERSE COOKING METHODS ON RETENTION OF -CAROTENE ALL TRANS AND CIS ISOMERS IN GREEN LEAFY VEGETABLES-INDIA”, IJFANS, vol. 7, no. 2, pp. 108–120, Jan. 2018, Accessed: Aug. 14, 2026. [Online]. Available: https://www.ijfans.org/index.php/Journal/article/view/545