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)

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	Senevirathna, R.M.I.S.K.
dc.date.accessioned	2022-04-19T07:03:03Z
dc.date.available	2022-04-19T07:03:03Z
dc.date.issued	2019-09-11
dc.identifier.citation	12th International Research Conference	en_US
dc.identifier.isbn	978-955-0301-66-9
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/4273
dc.language.iso	en	en_US
dc.publisher	General Sir John Kotelawala Defence University	en_US
dc.subject	legumes	en_US
dc.subject	antioxidant capacity	en_US
dc.subject	pre-treatment	en_US
dc.subject	cooking techniques	en_US
dc.title	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)	en_US
dc.type	Article	en_US