Effect of blanching on mineral and oxalate content of spinach
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb01507.x/fullpdf
Reference5 articles.
1. Mineral Salts and Oxalate Content in Spinach Leaves as a Function of Development Stage
2. Effect of Duration and Temperature of Blanch on Proximatk and mineral Composition of Certain Vegetables
3. Nitrate accumulation in spinach
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2. Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish;Food Chemistry;1999-07
3. Nitrate Extraction during Blanching of Spinach;LWT - Food Science and Technology;1997-06
4. Effects of Laboratory Scale Processing on Chromium and Zinc in Vegetables;Journal of Food Science;1982-09
5. Atriplex hortensis L.—Revival of a Spinach Plant;Acta Agriculturae Scandinavica;1981-01
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