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

Gouado Inocent, Demasse Mawamba Adelaide, Etame Loe Gisele, Meyimgo Ouambo Ruphine Solange, Ejoh Aba Richard and Fokou Elie

American Journal of Food Technology 6 ( 11 ): 994 - 1001 , 2011