Effect of Pre-cooking and Cooking methods on Phytate content in selected legumes
| dc.contributor.advisor | Radha, R | |
| dc.contributor.author | Aswathy, S | |
| dc.date.accessioned | 2019-07-10T06:01:48Z | |
| dc.date.available | 2019-07-10T06:01:48Z | |
| dc.date.issued | 2019-04 | |
| dc.department | Food Service Management and Dietetics | en_US |
| dc.identifier.uri | https://ir.avinuty.ac.in/handle/avu/9869 | |
| dc.lang | English | en_US |
| dc.publication.category | Others | en_US |
| dc.publisher.type | Others | en_US |
| dc.title | Effect of Pre-cooking and Cooking methods on Phytate content in selected legumes | en_US |
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