Maqbool N, Sofi SA, Makroo HA, Mir SA, Majid D, Dar B. Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables. Ital. J. Food Sci. [Internet]. 2021 Nov. 5 [cited 2026 Apr. 15];33(SP1):150-62. Available from: https://mail.itjfs.com/index.php/ijfs/article/view/2092