Ejemplares similares: Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
- Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
- Variation in the evaluation of cis- and trans-<beta>-carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method
- Nonenzymatic β-Carotene Degradation in Provitamin A-Biofortified Crop Plants
- Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour
- Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
Autor: Eyinla, T.
Autor: Sanusi, R.
- Nigeria food consumption and nutrition survey 2001-2003 summary
- Training to build nutrition capacity in the Nigerian agricultural sector: Initial assessment and future directions
- Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
- Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices