Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridges
Cassava biofortification programs have made significant progress in improving pro-vitamin A carotenoid (pVAC) content; however, the nutritional impact of traditional and industrial food processing has not been fully assessed. The effects of fermentation and thermal processing on the stability and bi...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Royal Society of Chemistry
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97896 |
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