IKR: B-Carotene losses during different methods of cooking green leafy vegetables in Bangladesh

B-Carotene losses during different methods of cooking green leafy vegetables in Bangladesh

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Published

1990

Author(s)

Rahman, M. Mujibur

Wahed, M.A.

Ali, M. Akbar

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Citation

J Food Comp Analysis 1990;3:47-53

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A. Original papers