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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Nutritional composition of Sacha inchi (Plukenetia Volubilis L.) as affected by different cooking methods

Dah-Sol KimDepartment of Food and Nutrition, Sookmyung Women’s University, Seoul, Korea
&
Nami JooDepartment of Food and Nutrition, Sookmyung Women’s University, Seoul, KoreaCorrespondence[email protected]
Pages 1235-1241 | Received 14 Mar 2019, Accepted 01 Jul 2019, Published online: 10 Jul 2019

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