Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké from biofortified cassava roots. Using three...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Hindawi Limited
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/132379 |
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