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Gouado, I., Démasse Mawamba, A., Etame Loe, G., Meyimgo Ouambo, R.S., Ejoh Aba, R. and Fokou, E. (2011) Impact of Three Cooking Methods (Streaming, Roasting on Charcoal and Frying) on the β-Carotene and Vitamin C Contents of Plantain and Sweet Potato. American Journal of Food Technology, 6, 994-1001.
https://doi.org/10.3923/ajft.2011.994.1001

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