1.
Kaur TJ, Kochar GK. Organoleptic Evaluation and Retention of Vitamin C in Commonly Consumed Food Preparations Using Underexploited Greens. IJND [Internet]. 2005 Sep. 1 [cited 2024 Apr. 27];42(9):425-31. Available from: http://www.informaticsjournals.com/index.php/ijnd/article/view/6369