Zobrazeno 1 - 1
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pro vyhledávání: '"B. U. Onyeso"'
Autor:
J. Eke-Ejiofor, B. U. Onyeso
Publikováno v:
Journal of Food Research. 8:50
The effect of processing methods on the physiochemical, mineral, vitamin C and carotenoid content of orange fleshed sweet potatoes were investigated. The processing methods used were boiling, steaming, roasting, frying and microwaving. The result of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35929ba90e284067b09476ea54204121
https://doi.org/10.5539/jfr.v8n3p50
https://doi.org/10.5539/jfr.v8n3p50
