Kamalanathan, G., Giri, J., Jaya, T. V., & Priyadarsani, P. (1974). The Effect of Boiling, Steaming, Pressure Cooking and Panning on the Mineral and Vitamin Content of Three Vegetables. The Indian Journal of Nutrition and Dietetics, 11(1), 10–19. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10027