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The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

✍ Scribed by Arunachalam Kala; Jamuna Prakash

Book ID: 108825872
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 138 KB
Volume: 41
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2005.01043.x

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