The effct of common pre-treatments and cooking techniques on the antioxidant capacity of Chickpea (Cicer arietinum), Cowpea (Vigna unguiculata) and Green Gram (Vigna radiata)

The effct of common pre-treatments and cooking techniques on the antioxidant capacity of Chickpea (Cicer arietinum), Cowpea (Vigna unguiculata) and Green Gram (Vigna radiata)

Perera, H.P.P.; Kumari, D.W.M.M.M.; Wijelath, W.A.G.E.; Senevirathna, R.M.I.S.K.
URI: http://repository.rjt.ac.lk/handle/123456789/4273
Date: 2019-09-11

Show full item record

Files in this item

Icon
Name: The effct of common ...
Size: 256.0Kb
Format: PDF
View/Open

This item appears in the following Collection(s)

Search RUSL-IR


Browse

My Account