Effect of different types of cooking on the phytonutrient content of fruits vegetables and flowers

dc.contributor.guide	Ramaswamy, Lalitha
dc.coverage.spatial	Home Science
dc.creator.researcher	Sujatha, T
dc.date.accessioned	2019-12-24T06:09:10Z
dc.date.available	2019-12-24T06:09:10Z
dc.date.awarded	n.d.
dc.date.completed	2012
dc.date.registered	n.d.
dc.description.abstract	Abstract available
dc.description.note	Data not available
dc.format.accompanyingmaterial	None
dc.format.dimensions	29cm.
dc.format.extent	xvii, 308p.
dc.identifier.uri	http://hdl.handle.net/10603/263630
dc.language	English
dc.publisher.institution	Department of Home Science
dc.publisher.place	Kodaikanal
dc.publisher.university	Mother Teresa Womens University
dc.relation	272-308
dc.rights	university
dc.source.university	University
dc.subject.keyword	Flowers
dc.subject.keyword	Fruits
dc.subject.keyword	Vegetables
dc.title	Effect of different types of cooking on the phytonutrient content of fruits vegetables and flowers
dc.title.alternative
dc.type.degree	Ph.D.