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

dc.contributor.author	Perera, H.P.P.
dc.contributor.author	Kumari, D.W.M.M.M.
dc.contributor.author	Wijelath, W.A.G.E.
dc.contributor.author	Senavirathna, R.M.I.S.K.
dc.date.accessioned	2019-10-29T11:32:50Z
dc.date.available	2019-10-29T11:32:50Z
dc.date.issued	4/4/2019
dc.identifier.citation	11th Annual Research Symposium Proceedings (pg 53) - 2019 ,Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2304
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Antioxidants	en_US
dc.subject	Cooking	en_US
dc.subject	Legumes	en_US
dc.subject	Phenolic Compounds	en_US
dc.subject	Pre-treatment	en_US
dc.title	Effect of Pre-Treatment and Cooking Techniques on Antioxidant Capacity and Total Phenolic Content of Commonly Consumed Legumes in Sri Lanka	en_US
dc.type	Article	en_US