Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers-Reference-Cited by-同舟云学术

Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

Published:2014 Issue:2 Volume:32 Page:33-39
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Ikanone C.E.O.,Oyekan P.O.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference29 articles.

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5. The effect of some processing methods on the vitamin C content of sweet and Irish potato;Babalola;EJEAFChe,2010

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