Effect of domestic cooking practices on phenolic content and antioxidant activities of tuber crops

Volentina, M.V.

dc.contributor.author	Volentina, M.V.
dc.date.accessioned	2020-06-25T12:20:59Z
dc.date.available	2020-06-25T12:20:59Z
dc.date.issued	2013
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/1216
dc.format.extent	ix, 56
dc.publisher	Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka. Makandura
dc.subject	Nutrition
dc.subject	Report
dc.subject	Antioxidant Activity
dc.subject	Phenolic Content
dc.subject	Processing Methods
dc.subject	Roots and Tubers
dc.title	Effect of domestic cooking practices on phenolic content and antioxidant activities of tuber crops
dc.type	Technical Report
dc.identifier.callnumber	DAN-RE-162
dc.identifier.degree	BSc