Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking{star, open}{star, open}Results of this work are printed as a technical report with limited distribution by the Institute of Applied Sciences at The University of the South Pacific, Suva, Fiji (Kumar et al., 2001). 2. Vitamins

Journal of Food Composition and Analysis

Volumn 19, Issue 4, 2006, Pages 311-320

  Kumar, Shailesh ^a   Aalbersberg, Bill ^b  

^a University of the South Pacific ^*  (Australia)

^b UNIVERSITY OF THE SOUTH PACIFIC   (Fiji)

Author keywords

carotene; Ascorbic acid; Earth oven; Niacin; Palusami; Retinol; Riboflavin; Thiamin

Indexed keywords

ALLIUM CEPA; COLOCASIA ESCULENTA; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM; MANIHOT ESCULENTA;

EID: 33646469378     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.06.007     Document Type: Article

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