Similar Items: Carotenoid retention of biofortified provitamin A maize (Zea mays L.) after Zambian traditional methods of milling, cooking and storage
- Retention of provitamin A carotenoids in high-provitamin A biofortified maize and eggs after various cooking methods
- Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils
- Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Impact of provitamin A biofortified maize consumption on carotenoid status of Zambian children
- Biofortification of maize with provitamin-A Carotenoids