Nutrient composition and sensory profile of differently cooked green leafy vegetables

International Journal of Food Properties

Volumn 7, Issue 3, 2004, Pages 659-669

  Kala, A ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Carotenoids; Conventional cooking; Dietary fiber; In vitro available iron; Microwave cooking; Nutritional composition; Sensory attributes

Indexed keywords

CALCIUM; CONSUMER PRODUCTS; MICROWAVES; NUTRITION; ODORS; PRESSURE EFFECTS; PROTEINS; VITAMINS;

MICROWAVE COOKING; SENSORY TESTS; VEGETABLES;

FOOD PRODUCTS;

SPINACIA OLERACEA;

EID: 6344265244     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200033079     Document Type: Article

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