Título:	Evaluation of carotenoid and cyanogen content of cassava chip flour.
Autor:	OLIVEIRA, L. A. de SILVEIRA, S. M. da KIMURA, M. SANTOS, V. da S. JESUS, J. L. de FIUZA, A. U. R. CARVALHO, J. L. V. de
Afiliación:	LUCIANA ALVES DE OLIVEIRA, CNPMF; SORAIA MACHADO DA SILVEIRA, FAMAM; MIEKO KIMURA, UNESP; VANDERLEI DA SILVA SANTOS, CNPMF; JACIENE LOPES DE JESUS, CNPMF; ANTONIO UILIAN REBOUÇAS FIUZA, UFRB; JOSE LUIZ VIANA DE CARVALHO, CTAA.
Año:	2012
Referencia:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012. 1 CD-ROM. IUFoST 2012.
Descripción:	Large genetic variation in carotenoid content has been reported to roots of cassava genotypes.Moreover, these pigments have to withstand different processing methods before cassava is consumed.
NAL Thesaurus:	cassava
Palabras clave:	Carotenoid
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CNPMF)