Cargando...
Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products
In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, pe...
Gardado en:
| Publicado en: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2017
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448368/ https://ncbi.nlm.nih.gov/pubmed/28572974 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.469 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|