THE B VITAMIN CONTENT OF RAW AND COOKED SWEET POTATOES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1945.tb16174.x/fullpdf
Reference14 articles.
1. V. H. Cheldelin, M. A. Eppright, E. E. Snell, and B. M. Guirard, 1942 . The B vitamin content of foods. II. Univ. of Texas Pub. No. 4237, 15 -36 .
2. Losses of B Vitamins Due to Cooking of Foods
3. Retention of the B-Vitamins in Rare and Well-Done Beef
4. THIAMINE DETERMINATION BY THE FUNGUS-GROWTH METHOD AND ITS COMPARISON WITH OTHER METHODS
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1. EFFECTS OF PROCESSING AND STORAGE ON THE PANTOTHENIC ACID CONTENT OF SPINACH AND BROCCOLI;Journal of Food Processing and Preservation;1988-06
2. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988
3. Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices;Nutritional Evaluation of Food Processing;1988
4. INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOES;Journal of Food Science;1979-03
5. The Thermal Destruction of Vitamin B1 in Foods;Advances in Food Research;1955
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