Figures index


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
  • Figure 1. Jute mallow (Corchorus olitorius) leaves (a) and ash leachate (b)
  • Figure 2. Beta carotene content in raw and processed leaves
  • Figure 3. pH of raw and processed leaves