The Effect of Cooking Methods on the Mineral Content of Quinoa (Chenopodium Quinoa), Amaranth (Amaranthus Sp.) and Buckwheat (Fagopyrum Esculentum)

AuthID
 P-00K-CM1
9
Author(s)
Mota, C
·
Nascimento, AC
·
Santos, M
·
Delgado, I
·
Coelho, I
·
Rego, A
·
Matos, AS
·
Castanheira, I
Tipo de Documento
Article
Year published
2016
Publicado
in JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN: 0889-1575
Volume: 49, Páginas: 57-64 (8)
Indexing
Wos®
Scopus®
Crossref®31
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84963721950
Wos: WOS:000377835900007
Source Identifiers
ISSN: 0889-1575
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