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Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the β-Carotene and Vitamin C Contents of Plantain and Sweet Potato

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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.

DOI: 10.3923/ajft.2011.994.1001

URL: http://scialert.net/abstract/?doi=ajft.2011.994.1001

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