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Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish

1999

Duodu, K.G. | Minnaar, A. | Taylor, J.R.N. (Department of Food Science, University of Pretoria, 0002 Pretoria (South Africa))

AGROVOC Keywords
acide ascorbique acide phytique acido ascorbico acido fitico afrique du sud alimentos antinutritional factors ascorbic acid cooking cuisson espinaca facteur antinutritionnel factores antinutricionales foods irradiation nutritive value phytic acid produit alimentaire sorghum south africa spinach thiamin thiamine tiamina valeur nutritive valor nutritivo vitaminas vitamine vitamins
Bibliographic information
Volume 66 Issue 1
Pagination
pp. 21-27
Other Subjects
Irradiacion; Coccion; Nutrient content; Sudafrica; Epinard
Language
English
Note
43 ref.
1999-08-15
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