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: Detailed discussion on cereals, pulses, milk, vegetables, fruits, and spices. Evaluation of Food Quality

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Srilakshmi breaks down micronutrients not just by their chemical names, but by their function in the human body. This section bridges the gap between pure food science and nutrition, detailing how processing affects vitamin retention (e.g., the loss of Vitamin C during boiling). : Detailed discussion on cereals, pulses, milk, vegetables,

: Methods for assessing food and understanding preservation techniques. Food Laws and Safety : Detailed discussion on cereals