1.
Kamalanathan G, Giri J, Jaya TV, Priyadarsani P. The Effect of Boiling, Steaming, Pressure Cooking and Panning on the Mineral and Vitamin Content of Three Vegetables. IJND [Internet]. 1974 Jan. 1 [cited 2024 May 3];11(1):10-9. Available from: https://www.informaticsjournals.com/index.php/ijnd/article/view/10027