Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral Composition-Reference-Cited by-同舟云学术

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Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral Composition

Published:1981-11 Issue:6 Volume:46 Page:1874-1877
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KLEIN L. B.,MONDY N. I.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04508.x/fullpdf

Reference22 articles.

1. Changes in the nutrient composition of potatoes during home preparation: II. Vitamins

2. COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION

3. ACCEPTABILITY OF MICROWAVE AND CONVENTIONALLY BAKED POTATOES

4. Effect of Microwave and Conventional Cooking on the Nutritive Value of Colossus Peas (Vigna uniguiculata)

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