EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).

DEMASSE MAWAMBA Adelaide

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

Home
Authors
Tracks
Papers

42342

EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).

DEMASSE MAWAMBA Adelaide ¹

How to cite this paper?

To cite this paper use one of the standards below:

ABNT
ISO
APA
Vancouver

DEMASSE MAWAMBA Adelaide. EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-processing-techniques-steaming-steam-drying-and-frying-on-the-provitam-2?lang=en>. Acesso em: 02 Out. 2026. Copy citation

DEMASSE MAWAMBA Adelaide, 2022, EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-processing-techniques-steaming-steam-drying-and-frying-on-the-provitam-2?lang=en>. Copy citation

DEMASSE MAWAMBA Adelaide. (2022, May). EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

DEMASSE MAWAMBA Adelaide, EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp).. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-processing-techniques-steaming-steam-drying-and-frying-on-the-provitam-2?lang=en Copy citation

Favorite this paper

Presentation Type

Pôster

Institutions

¹ Department of Biochemistry, Faculty of Science, University of Douala

Track

Food Processing

How to cite this paper?

For more information, access the event website

Galoá { Software for Scientists

Full list of papers · All events

How to cite this proceedings?

This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.

Check the link "How to cite" in the paper's page, to see how to properly cite the paper