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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
Table
1
of 1 (
Tables index
)