Gouado Inocent
Department of Biochemistry, Faculty of Science, P.O. Box 24157, Douala, Cameroon
Demasse Mawamba Adelaide
Department of Biochemistry, Faculty of Science, P.O. Box 24157, Douala, Cameroon
Etame Loe Gisele
Department of Pharmaceutical Science, Faculty of Medicine and Pharmaceutical Sciences-University of Douala, Douala, Cameroon
Meyimgo Ouambo Ruphine Solange
Department of Biochemistry, Faculty of Science, P.O. Box 24157, Douala, Cameroon
Ejoh Aba Richard
Department of food Science and Nutrition, University of Ngaoundere, Cameroon
Fokou Elie
Department of Biochemistry, Faculty of Science, P.O. Box 812, Yaounde, Cameroon
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Gouado Inocent, Demasse Mawamba Adelaide, Etame Loe Gisele, Meyimgo Ouambo Ruphine Solange, Ejoh Aba Richard and Fokou Elie, 2011. Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the β-Carotene and Vitamin C Contents of Plantain and Sweet Potato. American Journal of Food Technology, 6: 994-1001.
DOI: 10.3923/ajft.2011.994.1001
URL: https://scialert.net/abstract/?doi=ajft.2011.994.1001
DOI: 10.3923/ajft.2011.994.1001
URL: https://scialert.net/abstract/?doi=ajft.2011.994.1001