EFFECT OF COOKING ON NUTRIENT CONTENT OF TROPICAL ROOT CROPS FROM THE SOUTH-PACIFIC

被引：17

作者：

BRADBURY, JH

BRADSHAW, K

JEALOUS, W

HOLLOWAY, WD

PHIMPISANE, T

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1988年 / 43卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740430406

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：333 / 342

页数：10

共 26 条

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BRADBURY, JH ;

COLLINS, JG ;

PYLIOTIS, NA .

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[3] ASCORBIC-ACID AND DEHYDROASCORBIC ACID CONTENT OF TROPICAL ROOT CROPS FROM THE SOUTH-PACIFIC [J].

BRADBURY, JH ;

SINGH, U .

JOURNAL OF FOOD SCIENCE, 1986, 51 (04) :975-&

[4] THIAMIN, RIBOFLAVIN, AND NICOTINIC-ACID CONTENTS OF TROPICAL ROOT CROPS FROM THE SOUTH-PACIFIC [J].

BRADBURY, JH ;

SINGH, U .

JOURNAL OF FOOD SCIENCE, 1986, 51 (06) :1563-1564

[5] DETERMINATION OF ENERGY FROM MOISTURE-CONTENT IN FOODS CONTAINING SMALL AMOUNTS OF FAT AND DIETARY FIBER [J].

BRADBURY, JH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (02) :358-361

[6]

BRADBURY JH, 1988, IN PRESS TROPICAL RO

[7]

Cheftel J., 1985, FOOD CHEM, V2, P245

[8]

FRANCIS BJ, 1975, TROP SCI, V17, P103

[9]

HAMMER B, 1987, THESIS AUSTR NATIONA

[10]

HOLLOWAY WD, 1977, NEW ZEAL MED J, V85, P420

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