Evaluation of carotenoid and cyanogen content of cassava chip flour.

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dc.contributorLUCIANA 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.
dc.creatorOLIVEIRA, L. A. de
dc.creatorSILVEIRA, S. M. da
dc.creatorKIMURA, M.
dc.creatorSANTOS, V. da S.
dc.creatorJESUS, J. L. de
dc.creatorFIUZA, A. U. R.
dc.creatorCARVALHO, J. L. V. de
dc.date2012-11-09T11:11:11Z
dc.date2012-11-09T11:11:11Z
dc.date2012-11-09
dc.date2012
dc.date2012-11-09T11:11:11Z
dc.date.accessioned2026-07-07T04:44:55Z
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.
dc.identifierIn: 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.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/939310
dc.identifier.urihttp://hdl.handle.net/123456789/470391
dc.languageeng
dc.rightsopenAccess
dc.subjectCarotenoid
dc.subjectcassava
dc.titleEvaluation of carotenoid and cyanogen content of cassava chip flour.
dc.typeResumo em anais e proceedings

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