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  1. Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridge... by Aragón, Ingrid J., Ceballos, Hernán, Dufour, Dominique, Ferruzzi, Mario G.

    Published 2018
    “…Levels of β-carotene equivalents (β-CE) were 23–43 μg β-CE per g DW among genotypes. F and Gari flours showed higher β-CE retention (p < 0.05) during oven-drying and cooking of porridges compared with UF flours. …”
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    Journal Article

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