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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Bibliographic Details
Published in:American journal of food technology 2011-10, Vol.6 (11), p.994-1001
Main Authors: Inocent, Gouado, Adelaide, Demasse Mawamba, Gisele, Etame Loe, Ruphine So, Meyimgo Ouambo, Richard, Ejoh Aba, Elie, Fokou
Format: Article
Language:English
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ISSN:1557-4571
DOI:10.3923/ajft.2011.994.1001