Effect of processing on the retention of carotenoids in yellow-fleshed cassava (Manihot esculenta Crantz) roots
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02478.x/fullpdf
Reference15 articles.
1. Variation of quality traits in cassava roots evaluated in landraces and improved clones;Chavez;Euphytica,2005
2. Retention of carotenoids in cassava roots submitted to different processing methods;Chavez;Journal of the Science of Food and Agriculture,2007
3. Genetic potential and stability of carotene content in cassava roots;Iglesias;Euphytica,1997
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