Comparative nutritional and microbiological quality of ready to cook mixed vegetable curry

Author:

Malik Tanu,Kajla Priyanka

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference25 articles.

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2. AOAC (2005) Determination of proximate. Official method of analysis of the association of analytical chemists, 18th edn. AOAC, Washington, DC

3. Boyer RR, Huff K (2019) Using dehydration to preserve fruits, vegetables, and meats. Produced by Virginia Cooperative Extension, Virginia Tech, Virginia State University. Publication 348–597

4. Chantaro P, Devahastin S, Chiewchan N (2008) Production of antioxidant high dietary fiber powder from carrot peels. LWT Food Sci Technol 41(10):1987–1994

5. David E, Whitefield V (2000) Solar drying system, an important resource to improve food preparation. Kimberly South Afr Food J 12:1–4

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