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

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dc.contributorD. LEASTRO, FACULTY FTB; JOAO BOSCO CARVALHO DA SILVA, CNPH; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA.
dc.creatorLEASTRO, D.
dc.creatorSILVA, J.
dc.creatorNUTTI, M.
dc.creatorCARVALHO, J.
dc.date2013-06-04T23:32:38Z
dc.date2013-06-04T23:32:38Z
dc.date2009-09-23
dc.date2009
dc.date2013-06-04T23:32:38Z
dc.date.accessioned2026-06-30T23:08:30Z
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. p. 107.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/428433
dc.identifier.urihttp://hdl.handle.net/123456789/374960
dc.languageeng
dc.rightsopenAccess
dc.subjectFarinha de batata doce
dc.subjectIpomoea batatas
dc.subjectAnálise microbiológica
dc.titleQuality evaluation of orange flesh sweet potato flour in storage for two years.
dc.typeResumo em anais e proceedings

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