EFFECT OF COOKING METHODS AND MATURITY OF MUSTARD LEAVES ON BIOAVAILABILITY OF IRON

Authors
KAUR N KAWATRA BL
Citation
N. Kaur et Bl. Kawatra, EFFECT OF COOKING METHODS AND MATURITY OF MUSTARD LEAVES ON BIOAVAILABILITY OF IRON, Journal of Food Science and Technology, 31(4), 1994, pp. 285-288
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
4
Year of publication
1994
Pages
285 - 288
Database
ISI
SICI code
0022-1155(1994)31:4<285:EOCMAM>2.0.ZU;2-W
Abstract
Iron bioavailability from mustard leaves, cooked by pressure-cooking m ethod, was more than that of open pan-cooked leaves. In contrast, no s ignificant effect on the maturity of leaves was observed.