Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults-Reference-Cited by-同舟云学术

Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults

Published:2017-10-25 Issue:4 Volume:42 Page:e12450
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Oluba Olarewaju M.¹²^ORCID,Oredokun-Lache Ajoke B.²³,Odutuga Adewale A.²

Affiliation:

1. Department of Biological Sciences, Food Safety and Toxicology Research Unit, Environment and Technology Research Cluster; College of Science and Engineering, Landmark University, P.M.B. 1001; Omu Aran Kwara State Nigeria

2. Department of Chemical Sciences; College of Science, Joseph Ayo Babalola University; Ikeji Arakeji Osun State Nigeria

3. Food and Nutrition Science Laboratory; International Institute of Tropical Agriculture; Ibadan Oyo Nigeria

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12450/fullpdf

Reference47 articles.

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3. Effect of fermentating cassava with Rhizopus oryzae on the chemical composition of its flour and gari products;Akindahunsi;Rivista Italiana Delle Sostanze Grasse,1999

4. Screening of some cassava starches for their potential applications in custard and salad cream productions;Akinwale;Journal of Food Measurement and Characterization,2017

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