Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/939310
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dc.contributor.authorOLIVEIRA, L. A. dept_BR
dc.contributor.authorSILVEIRA, S. M. dapt_BR
dc.contributor.authorKIMURA, M.pt_BR
dc.contributor.authorSANTOS, V. da S.pt_BR
dc.contributor.authorJESUS, J. L. dept_BR
dc.contributor.authorFIUZA, A. U. R.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.date.accessioned2012-11-09T11:11:11Zpt_BR
dc.date.available2012-11-09T11:11:11Zpt_BR
dc.date.created2012-11-09pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: 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.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/939310pt_BR
dc.descriptionLarge 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCarotenoidpt_BR
dc.titleEvaluation of carotenoid and cyanogen content of cassava chip flour.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2012-11-09T11:11:11Zpt_BR
dc.subject.nalthesauruscassavapt_BR
riaa.ainfo.id939310pt_BR
riaa.ainfo.lastupdate2012-11-09pt_BR
dc.contributor.institutionLUCIANA 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.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CNPMF)

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