Effect of cooking in different types of vessels on the nutritional composition of amaranth leaves

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dc.contributor.authorJijiamma, N C
dc.contributor.authorPrema, L
dc.contributor.authorKAU
dc.date.accessioned2019-01-22T07:37:56Z
dc.date.available2019-01-22T07:37:56Z
dc.date.issued1994
dc.identifier.citationJournal of Tropical Agriculture, 32(2), 173-174.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810092013
dc.keywordsGreen leafy vegetables, amaranthus.en_US
dc.language.isoenen_US
dc.pages2en_US
dc.publisherKerala Agricultural Universityen_US
dc.subjectnullen_US
dc.titleEffect of cooking in different types of vessels on the nutritional composition of amaranth leavesen_US
dc.typeArticleen_US
dc.volume32(2)en_US
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