Nutritional value of six multi-ingredient sauces from Burkina Faso

Author:

Avallone Sylvie,Tiemtore T.-W. Estelle,Mouquet-Rivier Claire,Trèche Serge

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Crude fat in feeds, cereal grains and forages (hexane extraction);AOAC;Association of Official Analytical Chemists,2003

2. Quality differences between fresh pack and remanufactured tomato sauce;Apaiah;Journal of Food Processing and Preservation,2001

3. Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso;Avallone;International Journal of Food Sciences and Nutrition,2007

4. Improvement of the in vitro digestible iron and zinc content of okra (Hibiscus esculentus L) sauce widely consumed in Sahelian Africa;Avallone;Journal of Food Science,2007

5. Determination of the scoville heat value for hot sauces and chilies: an HPLC experiment;Batchelor;Journal of Chemical Education,2000

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