Effect of cooking on nutrient content of tropical root crops from the south pacific
- 1 January 1988
- journal article
- food
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 43 (4) , 333-342
- https://doi.org/10.1002/jsfa.2740430406
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Thiamin, Riboflavin, and Nicotinic Acid Contents of Tropical Root Crops from the South PacificJournal of Food Science, 1986
- Ascorbic Acid and Dehydroascorbic Acid Content of Tropical Root Crops from the South PacificJournal of Food Science, 1986
- Simple sugars, oligosaccharides and starch concentrations in raw and cooked sweet potatoJournal of Agricultural and Food Chemistry, 1986
- Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of StorageJournal of Food Science, 1986
- Determination of energy from moisture content in foods containing small amounts of fat and dietary fiberJournal of Agricultural and Food Chemistry, 1986
- Determination of sugars in tropical root crops using 13C N.m.r. spectroscopy: Comparison with the h.p.l.c. methodJournal of the Science of Food and Agriculture, 1985
- HPLC Determination of Sugars in Raw and Baked Sweet PotatoesJournal of Food Science, 1985
- Digestibility of proteins of the histological components of cooked and raw riceBritish Journal of Nutrition, 1984
- Composition and nutritive value of cormels ofColocasia esculenta (L.) SchottJournal of the Science of Food and Agriculture, 1984
- New Characteristic Alpha-Amylase in Sweet PotatoesJournal of Agricultural and Food Chemistry, 1966