Effect of Microwave and Conventional Cooking on the Nutritive Value of Colossus Peas (Vigna uniguiculata)
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 272-273
- https://doi.org/10.1111/j.1365-2621.1981.tb14579.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- ASCORBIC ACID IN PEAS COOKED BY MICROWAVESJournal of Food Science, 1979
- INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOESJournal of Food Science, 1979
- EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODSJournal of Food Science, 1970
- Conventional and Microwave Cooking of Vegetables . Ascorbic Acid and Carotene Retention and PalatabilityJournal of the American Dietetic Association, 1964
- CONVENTIONAL + MICROWAVE COOKING OF VEGETABLES1964
- Microwave Cooking of Vegetables. Ascorbic Acid Retention and PalatabilityJournal of the American Dietetic Association, 1961
- Effect of Electronic Cooking on Nutritive Value of FoodsJournal of the American Dietetic Association, 1949