Effect of different cooking methods on iodine losses

Journal of Food Science and Technology

Volumn 50, Issue 6, 2013, Pages 1212-1216

  Rana, Ritu ^a,b   Raghuvanshi, Rita Singh ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b M S UNIVERSITY OF BARODA   (India)

Author keywords

Cooking method; Iodine; Loss; Salt; Time

Indexed keywords

COOKING METHODS; IODINE DEFICIENCY DISORDERS; MICROWAVE COOKING; MINIMUM LOSS; PRESSURE COOKING; SCIENTIFIC EVIDENCE; SHALLOW FRYING; TIME;

CALCINATION; IODINE COMPOUNDS; LOSSES; SALTS;

IODINE;

EID: 84885599450     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0436-7     Document Type: Article

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