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, PhDDeputy Director, IZiNCG
65 Aramoana Avenue
Tāmaki Makaurau / Auckland 0624
Aotearoa / New Zealand
Tel: +64 27 576 5434