Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. C...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Functional Food Center
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/98297 |
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