Citation to this article as recorded by
Inocent, G., D.M. Adelaide, E.L. Gisele, M.O.R. Solange, E.A. Richard and F. Elie, 2011. Impact of three cooking methods (steaming, roasting on charcoal and frying) on the beta-carotene and vitamin c contents of plantain and sweet potato. Am. J. Food Technol., 6: 994-1001. CrossRef |
Citation to this article as recorded by
The Influence of Iron and Zinc Supplementation on the Bioavailability of Provitamin A Carotenoids from Papaya Following Consumption of a Vitamin A-Deficient Diet Journal of Nutritional Science and Vitaminology Vol. 61, Issue 3, 205, 2015 |
Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the ß-Carotene and Vitamin C Contents of Plantain and Sweet Potato American Journal of Food Technology Vol. 6, Issue 11, 994, 2011 |
How to cite this article
A. Demasse Mawamba, I. Gouado, M. Leng, I. Some Touridomon and F. Tchounanguepo Mbiapo, 2009. Steamed-Dried Squashes (Cucurbita sp.) Can Contribute to Alleviate Vitamin A Deficiency. American Journal of Food Technology, 4: 170-176.
DOI: 10.3923/ajft.2009.170.176
URL: https://scialert.net/abstract/?doi=ajft.2009.170.176
DOI: 10.3923/ajft.2009.170.176
URL: https://scialert.net/abstract/?doi=ajft.2009.170.176