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pro vyhledávání: '"G. T. Adedeji"'
Autor:
G. T. Adedeji, A. O. Ogunsua
Publikováno v:
International Journal of Food Science & Technology. 14:69-74
Summary The ascorbic acid content of cassava tubers decreased during storage at room temperature. Pressure cooking led to a loss of 20% in ascorbic acid. Steaming resulted in a loss of 50% in ascorbic acid. The loss in the ascorbic acid content in fe