Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype
Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Frontiers Media
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114777 |
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