| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602025 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Retention of iodised salt was studied in different cooking processes. ⺠Retention of iodine in 140 recipes was 60 ± 21%. ⺠Minimum retention observed in shallow frying with oil and highest in pressure cooking. ⺠Iodine content of cooked recipes varied widely with mean of 32.1 ± 24.1 μg/100 g.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
T. Longvah, G.S. Toteja, G. Bulliyya, R.S. Raghuvanshi, Shashi Jain, Vishnuvardhan Rao, A. Upadhya,