Dear all,
I hope my request is appropriate for this forum.
We are building a FCT for a study in Punjab, India, where pressure cooking
of beans, legumes, potatoes and green leafy vegetables is common. We have
not been able to identify nutrient retention factors for pressure cooking
of these foods. I hope we can get some help here!
Kind regards,
Mari Skar Manger, Deputy Director IZiNCG
*Mari Skar Manger, PhD*
*Deputy Director, *IZiNCG
65 Aramoana Avenue
Tāmaki Makaurau / Auckland 0624
Aotearoa / New Zealand
Tel: +64 27 576 5434
E-mail: [log in to unmask]
Website: www.izincg.org
Twitter: @IZiNCG_ <https://twitter.com/IZiNCG_>
########################################################################
To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1