Effects of Different Cooking Methods on the Physico-Chemical
and Quality Attributes of Eggplants

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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...

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Bibliographic Details
Main Authors:	U, Uthumporn, D.L, Laila, M.S, Rabeta, H, Aida, A.S, Ruri
Format:	Article
Language:	English
Published:	Indonesian Society for Knowledge and Human Development (INSIGHT) 2016
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/36914/ http://eprints.usm.my/36914/1/%28Effects_of_Different_Cooking_Methods%29_817-1447-1-PB.pdf

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