Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots

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dc.creatorMaziya-Dixon, B.B.
dc.creatorAwoyale, W.
dc.creatorDixon, A.
dc.date2015
dc.date2016-04-21T07:15:51Z
dc.date2016-04-21T07:15:51Z
dc.date.accessioned2026-06-27T15:54:58Z
dc.identifierhttps://hdl.handle.net/10568/72987
dc.identifier.urihttp://hdl.handle.net/123456789/117309
dc.languageen
dc.publisherScience and Education Publishing Co., Ltd.
dc.rightsLimited Access
dc.sourceMaziya-Dixon, B., Awoyale, W. & Dixon, A. (2015). Effect of processing on the retention of total carotenoid, iron and zinc contents of yellow-fleshed cassava roots. Journal of Food and Nutrition Research, 3(8), 483-488.
dc.subjectcarotenoid
dc.subjectiron
dc.subjectzinc
dc.subjectprocessing
dc.subjectcassava
dc.titleEffect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots
dc.typeJournal Article

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Instituto Internacional de Agricultura Tropical (IITA)