Found: 4
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Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4671, doi. 10.1002/jsfa.12831
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- Article
The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization.
- Published in:
- PLoS ONE, 2020, v. 15, n. 11, p. 1, doi. 10.1371/journal.pone.0242202
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- Article
Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production.
- Published in:
- Dyna, 2018, v. 85, n. 207, p. 135, doi. 10.15446/dyna.v85n207.72876
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- Publication type:
- Article
Scaling‐up biofortified beans high in iron and zinc through the school‐feeding program: A sensory acceptance study with schoolchildren from two departments in southwest Colombia.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 4, p. 1138, doi. 10.1002/fsn3.632
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- Article