Ascorbic Acid Retention and Organoleptic Quality of Green Vegetables Cooked by Several Techniques Using Ammonium Bicarbonate1
Five fresh green vegetables were cooked in small amounts of water (control), small amounts of water to which ammonium bicarbonate (NH4HCO3) had been added, and four of the five were also cooked in large amounts of water. Samples were analyzed for pH, titratable acidity, reduced and dehydro ascorbic...
Gespeichert in:
| Veröffentlicht in: | Family and consumer sciences research journal 1974-01, Vol.2 (4), p.241-250 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!