✦ LIBER ✦

The cyanogenic glycoside contents of raw and processed limabean varieties

✍ Scribed by Anthony D. Ologhobo; Babatunde L. Fetuga; Olumide O. Tewe

Publisher: Elsevier Science
Year: 1984
Tongue: English
Weight: 514 KB
Volume: 13
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(84)90066-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of cooking and processing on

The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage

✍ Eduardo A S Rosa; Robert K Heaney 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 675 KB

## Abstract The concentrations of individual and total glucosinolates were measured in four types of Portuguese cabbage and in one hybrid white cabbage before and after cooking. Typical Portuguese culinary procedures include boiling the cabbage for 10 min but for particular kale types the leaves ar

Effect of processing and storage on the

Effect of processing and storage on the ascorbic acid (vitamin C) content of some pineapple varieties grown in the Rivers State of Nigeria

✍ S. C. Achinewhu; A. D. Hart 📂 Article 📅 1994 🏛 Springer US 🌐 English ⚖ 169 KB