The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

Published 2016 View Full Article

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Title
The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
Authors
Keywords
Cooking methods, Retention factor, Mineral content, Pseudocereals, Recommended nutrient intake, Oryza sativa, Food analysis, Food composition
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 49, Issue -, Pages 57-64
Publisher
Elsevier BV
Online
2016-02-21
DOI
10.1016/j.jfca.2016.02.006

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