The Effect of Different Processing Methods on the Proximate, Β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and Its Product, the Leaf Curd
International Journal of Nutrition and Food Sciences
doi 10.11648/j.ijnfs.20140305.17
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Date
January 1, 2014
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Science Publishing Group