The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber-Reference-Cited by-同舟云学术

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The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber

Published:2019-02 Issue: Volume:116 Page:387-396
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Geleta Gifty Abera^ORCID,De Meulenaer Bruno^ORCID

Funder

Netherlands Initiative for Capacity Development in Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Chemistry of the genus Plectranthus;Abdel-Mogib;Molecules,2002

2. Operator's manual: Ankom 200/220 fiber analyzer;ANKOM TC,2004

3. Official methods of analysis of AOAC International;AOAC,2002

4. AOCS official methods, rapid determination of oil/fat utilizing high temperature solvent extraction, method Am 5− 04;AOCS,2005

5. Composition of raw and cooked potato peel and flesh: Proximate and vitamin composition;Augustin;Journal of Food Science,1979

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional, antinutritional and bioactivity of raw and thermal processed cultivars (five) of aerial yam bulbils;Food and Humanity;2023-12

2. Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis;Food Chemistry;2023-11

3. Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch;Molecules;2023-10-25

4. Corrigendum to “The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber” [Food Res. Int. 116 (2019) 387–396];Food Research International;2020-11

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