Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

Horticultura Brasileira

Volumn 26, Issue 1, 2008, Pages 112-115

  Fonseca, Marcos José De O ^a   Soares, Antonio G ^a   Freire Jr , Murillo ^a   De Almeida, Dejair L ^b   Ascheri, José Luiz R ^a  

^a EMBRAPA CERRADOS   (Brazil)

^b EMBRAPA AGROBIOLOGIA   (Brazil)

Author keywords

carotene; Extrusion cooking; Ipomoea batatas; Organic crop; Total carotenoids

Indexed keywords

IPOMOEA BATATAS;

EID: 45349109003     PISSN: 01020536     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0102-05362008000100022     Document Type: Article

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