Wordt geladen...
Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods
Steam pressure cooking (1 kg/cm(2)) and boiling (100°C) for 3 standardized time periods were assessed. Prolonged cooking in both pressure cooking and boiling resulted in a significant (p ≤ 0.05) loss in Fe and Ca. A significant loss of ascorbic acid and ß-carotene were observed during 2 cooking meth...
Bewaard in:
| Hoofdauteurs: | , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer-Verlag
2010
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551098/ https://ncbi.nlm.nih.gov/pubmed/23572689 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0112-3 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|