Works (1)

2019 journal article

Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063.

By: S. Chilungo, T. Muzhingi, V. Truong & J. Allen

Source: Web Of Science
Added: June 17, 2019