Cassava biofortification programs have made significant progress in improving pro-vitamin A carotenoid (pVAC) content; however, the nutritional impact of traditional and industrial food processing has not been fully assessed. The effects of fermentation and thermal processing on the stability and...
Enlace original:
https://cgspace.cgiar.org/handle/10568/97896
Aragón, Ingrid J.
,
Ceballos, Hernán
,
Dufour, Dominique
,
Ferruzzi, Mario G.
,
[Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges]
,
Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges
