Chilungo, S., Muzhingi, T., Truong, V., & Allen, J. (2019). Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes. Wiley.
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Cita Chicago Style (17a ed.)
Chilungo, S., T. Muzhingi, V.D Truong, y J.C Allen. Effect of Processing and Oil Type on Carotene Bioaccessibility in Traditional Foods Prepared with Flour and Puree from Orange-fleshed Sweetpotatoes. Wiley, 2019.
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Cita MLA (9a ed.)
Chilungo, S., et al. Effect of Processing and Oil Type on Carotene Bioaccessibility in Traditional Foods Prepared with Flour and Puree from Orange-fleshed Sweetpotatoes. Wiley, 2019.
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