Effect of cooking methods on the tatal phenolic content and antioxidant activities of underutilized tuber crops

Herath, H.M.A.J.

dc.contributor.author	Herath, H.M.A.J.
dc.date.accessioned	2020-06-25T12:21:23Z
dc.date.available	2020-06-25T12:21:23Z
dc.date.issued	2014
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/1262
dc.format.extent	xi, 75
dc.publisher	Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka. Makandura
dc.subject	Nutrition
dc.subject	Report
dc.subject	Underutilized tuber crops
dc.subject	Total Phenolic Content
dc.subject	Antioxidant Activitis
dc.subject	Cooking methods
dc.title	Effect of cooking methods on the tatal phenolic content and antioxidant activities of underutilized tuber crops
dc.type	Technical Report
dc.identifier.callnumber	DAN-RE-183
dc.identifier.degree	BSc