Effect of Pre-Treatment and Cooking Techniques on Antioxidant Capacity and Total Phenolic Content of Commonly Consumed Legumes in Sri Lanka

Effect of Pre-Treatment and Cooking Techniques on Antioxidant Capacity and Total Phenolic Content of Commonly Consumed Legumes in Sri Lanka

Perera, H.P.P.; Kumari, D.W.M.M.M.; Wijelath, W.A.G.E.; Senavirathna, R.M.I.S.K.
URI: http://repository.rjt.ac.lk/handle/123456789/2304
Date: 4/4/2019

Show full item record

Files in this item

Icon
Name: 53.pdf
Size: 65.35Kb
Format: PDF
View/Open

This item appears in the following Collection(s)

Search RUSL-IR


Browse

My Account