Autor:
Aragón Gallego, Ingrid J.
Dufour, D.L.
Escobar Salamanca, Andrés F.
Calle, Fernando
Ferruzzi, Mario G.
Carotenoid content in cassava roots has been increased through biofortification programs as a strategy to combat vitamin A deficiency. However, incorporation of biofortified cassava into both traditional and industrial food processing has yet to be fully assessed. The objective of this study was ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/73219
Aragón Gallego, Ingrid J.
,
Dufour, D.L.
,
Escobar Salamanca, Andrés F.
,
Calle, Fernando
,
Ferruzzi, Mario G.
,
[Impact of processing on the stability and bioaccessibility of Pro-Vitamin A Carotenoids in biofortified cassava roots (Manihot esculanta, Crantz)]
,
Impact of processing on the stability and bioaccessibility of Pro-Vitamin A Carotenoids in biofortified cassava roots (Manihot esculanta, Crantz)
