Retention of carotenoids in cassava roots submitted to different processing methods
Large genetic variation in carotenoid content has been reported after screening roots from thousands of cassava genotypes. Moreover, these pigments have to withstand different processing methods before cassava is consumed. True retention of β‐carotene from cassava roots that had been boiled, oven‐dr...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2007
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171779 |
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