KALE GREENS QUALITY, VITAMIN RETENTION AND NITRATE CONTENT AS AFFECTED BY PREPARATION, PROCESSING, AND STORAGE

Studies on some water-soluble vitamins r

Studies on some water-soluble vitamins retention in potatoes and cow peas as affected by thermal processing and storage

✍ Abdel-Kader, Zakia M. 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 368 KB

The effects of the commercial thermal processing and storage on the retention of ascorbic acid, thiamine and riboflavin in potatoes and cow peas have been studied. Samples have been collected after washing, blanching and thermal processing operations. Washing had no significant effect on the levels