Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products
Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance l...
| Autores principales: | , , , , , , |
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| Formato: | Conjunto de datos |
| Lenguaje: | Inglés |
| Publicado: |
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/137504 |
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