The Effect of Cooking with and without Sodium Bicarbonate on the Thiamine, Riboflavin, and Ascorbic Acid Content of Peas-Reference-Cited by-同舟云学术

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The Effect of Cooking with and without Sodium Bicarbonate on the Thiamine, Riboflavin, and Ascorbic Acid Content of Peas

Published:1943-09-01 Issue:3 Volume:26 Page:227-239
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Johnston Cornelia H.,Schauer Louise,Rapaport Sam,Deuel Harry J.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/26/3/227/23568907/jn0260030227.pdf

Cited by 13 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. Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment;Journal of Food Science;1991-03

2. Quality Attributes and Retention of Selected B-Vitamins of Canned Faba Bean as Affected by Soaking Treatments;Journal of Food Science;1984-07

3. Effects of Soaking Treatments and Cooking Upon Selected B-Vitamins and the Quality of Blackeyed Peas;Journal of Food Science;1981-05

4. References;Food Processing and Nutrition;1978

5. Facts and Fallacies Reported in a Maryland Survey: Food Information of Homemakers and 4-H Youths1;Journal of the American Dietetic Association;1971-03

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