Quality evaluation of orange flesh sweet potato flour in storage for two years.

dc.contributorJoão Bosco Carvalho e Silva, Embrapa Hortaliças; M. Nutti, Embrapa Tecnologia de Alimentos; J. Carvalho, Embrapa Tecnologia de Alimentos.
dc.creatorLEASTRO, D.
dc.creatorSILVA, J.
dc.creatorNUTTI, M.
dc.creatorCARVALHO, J.
dc.date.accessioned2011-04-09T16:16:13Z
dc.date.available2011-04-09T16:16:13Z
dc.date.created2011-04-09T16:16:13Z
dc.date.issued2009
dc.identifierIn: INTERNATIONAL MEETING OF THE MICRONUTRIENT FORUM, 2., 2009, Beijing, China. Micronutrients, health and development: evidence-based programs: program/abstracts. Washington, DC: USAID: Academy for Educational Development, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/782709
dc.languageeng
dc.rightsopenAccess
dc.subjectBatata-doce
dc.subjectBeta-caroteno.
dc.titleQuality evaluation of orange flesh sweet potato flour in storage for two years.
dc.typeCapítulos de libros


Este ítem pertenece a la siguiente institución