Kamalanathan, G., Giri, J., Jaya, T. V. and 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), pp. 10–19. Available at: http://informaticsjournals.com/index.php/ijnd/article/view/10027 (Accessed: 6 May 2024).