Stability of β-carotene during baking of orange-fleshed...

Food Chemistry 2017 / 08 Vol. 228

Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

Nzamwita, Madjaliwa, Duodu, Kwaku Gyebi, Minnaar, Amanda
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Volume:
228
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.01.133
Date:
August, 2017
File:
PDF, 360 KB
english, 2017
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