Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants...
Enlace original:
https://cgspace.cgiar.org/handle/10568/98280
Awoyale, W.
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Abass, A.B.
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Maziya-Dixon, B.B.
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[Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root]
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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
