Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants
Two types of eggplants (Solanum melongena L.), Chinese Eggplant and Indian Eggplant were cooked at three different cooking methods including frying, grilling and superheated steam (SHS). The objective of this research was to discover the effect of different cooking methods on the quality attribute...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Society for Knowledge and Human Development (INSIGHT)
2016
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| Subjects: | |
| Online Access: | http://eprints.usm.my/36914/1/%28Effects_of_Different_Cooking_Methods%29_817-1447-1-PB.pdf |