INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOES
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2), 374-380
- https://doi.org/10.1111/j.1365-2621.1979.tb03792.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- EFFECTS OF AMYLOLYTIC ENZYMES ON “MOISTNESS” AND CARBOHYDRATE CHANGES OF BAKED SWEET POTATO CULTIVARSJournal of Food Science, 1975
- COLOR OF PROCESSED SWEET POTATOES: EFFECT OF ADDITIVESJournal of Food Science, 1974
- Conventional and Microwave Cooking of Vegetables . Ascorbic Acid and Carotene Retention and PalatabilityJournal of the American Dietetic Association, 1964
- Microwave Cooking of Vegetables. Ascorbic Acid Retention and PalatabilityJournal of the American Dietetic Association, 1961
- Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color DifferencesJournal of the American Dietetic Association, 1959
- Effect of Electronic Cooking on Nutritive Value of FoodsJournal of the American Dietetic Association, 1949
- THE B VITAMIN CONTENT OF RAW AND COOKED SWEET POTATOESJournal of Food Science, 1945
- ASCORBIC ACID VALUE OF THE SWEET POTATO AS AFFECTED BY VARIETY, STORAGE, AND COOKING1Journal of Food Science, 1944
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941
- Rapid Determination of Reducing Sugars: Extension of Forsee's Photocolorimetric Ferricyanide MethodIndustrial & Engineering Chemistry Analytical Edition, 1941