Table 1. Experimental design

From

Effect of Cooking Methods on the β-carotene Content of Jute Mallow Leaves (Corchorus olitorius)

Korotimi Traoré, Charles Parkouda, Aimée W.D.B. Guissou, Yves Traoré, Aly Savadogo

American Journal of Food Science and Technology. 2019, 7(6), 223-226 doi:10.12691/ajfst-7-6-9