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

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dc.contributor.authorJijiamma, N C
dc.contributor.authorPrema, L
dc.contributor.authorKAU
dc.date.accessioned2019-01-19T05:32:01Z
dc.date.available2019-01-19T05:32:01Z
dc.date.issued1994
dc.identifier.citationJournal of Tropical Agriculture, 32(1), 106.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810091551
dc.keywordsGreen leafy vegetables, amaranthus.en_US
dc.language.isoenen_US
dc.pages1en_US
dc.publisherKerala Agricultural Universityen_US
dc.subjectnullen_US
dc.titleEffect of different methods of cooking on the nutritional composition and organoleptic qualities of Amaranthusen_US
dc.typeArticleen_US
dc.volume32(1)en_US
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