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INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES

✍ Scribed by BERNARD L. OSER; DANIEL MELNICK; MONA OSER

Book ID
108790384
Publisher
Institute of Food Technologists
Year
1943
Tongue
English
Weight
405 KB
Volume
8
Category
Article
ISSN
0022-1147

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Effect of processing conditions and cook
Effect of processing conditions and cooking on retention of minerals in macaroni
✍ Yaseen, A. A. E. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 360 KB πŸ‘ 2 views

## Abstract Semolina flour was processed on macaroni in a laboratory scale and dried by means of low and high‐temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe