Effects of boiling and frying on the bioaccessibility of β-carotene in yellow-fleshed cassava roots ( Manihot esculenta Crantz cv. BRS Jari )

Author: Gomes Suellen   Torres Alexandre Guedes   Godoy Ronoel   Pacheco Sidney   Carvalho José   Nutti Marília  

Publisher: Nevin Scrimshaw International Nutrition Foundation

ISSN: 1564-8265

Source: Food & Nutrition Bulletin, Vol.34, Iss.1, 2013-03, pp. : 65-74

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