Kamalanathan G, Saraswathi G, Devadas RP. Calcium, Iron, Thiamine and Ascorbic Acid Content of Three Vegetables Cooked by Three Methods. IJND [Internet]. 1972 Jul. 1 [cited 2024 May 1];9(4):202-5. Available from: https://www.informaticsjournals.com/index.php/ijnd/article/view/10660