Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots
| Autores principales: | , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Science and Education Publishing Co., Ltd.
2015
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/72987 |
Ejemplares similares: Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots
- Towards improving the nutritional quality of cassava: progress in the genetic enhancement of carotenoids, iron, zinc, and protein levels
- Changes in total carotenoid content at different stages of traditional processing of yellowfleshed cassava genotypes
- Micronutrient (provitamin A and iron/zinc) retention in biofortified crops
- Assessment of concentrations of iron and zinc and bioavailable iron in grains of earlymaturing tropical maize varieties
- Contribution of orange flesh sweetpotato varieties to the recommended daily allowance of pro-vitamin A, iron and zinc.
- Bioavailability of iron, zinc, and provitamin A carotenoids in biofortified staple crops