Food and Nutrition Sciences

Vol.5 No.16(2014), Paper ID 49234, 14 pages

DOI:10.4236/fns.2014.516171

 

Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets

 

Hassan Barakat

 

Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Kaliuobia, Egypt

 

Copyright © 2014 Hassan Barakat et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Barakat, H. (2014) Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets. Food and Nutrition Sciences, 5, 1577-1590. doi: 10.4236/fns.2014.516171.
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