Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies
Rubaiat Nazneen Akhand, Shoriful Islam & Mohammad Mehedi Hasan Khan · Asian Journal of Biology · 2021
Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili. Aims: The study aimed to compare some of the nutrient va...
Open access
Research Article
10.9734/ajob/2021/v11i230139