• Corpus ID: 55384221

AN INVESTIGATION of NUTRITIONAL VALUES of DRIED VEGETABLES

@inproceedings{Hepimen2013ANIO,
  title={AN INVESTIGATION of NUTRITIONAL VALUES of DRIED VEGETABLES},
  author={Ahmet Zeki Hepçimen},
  year={2013}
}
Nutrition is the essential subject for life. Food processes are developed in the base of some treatments such as drying. In the research, nutritive values of dried eggplant, dried leek, dried cauliflower, dried broccoli were determined after having been dried under sunlight or in the greenhouse due to season or weather conditions. Investigated main nutrients of dried eggplant were as follows; thiamin (B1), riboflavin (B2), retinol (A), pyridoxine (B6), ascorbic acid (C), folic acid, magnesium… 

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