Evaluation of carotenoid and cyanogen content of cassava chip flour.
Evaluation of carotenoid and cyanogen content of cassava chip flour.
Author(s): OLIVEIRA, L. A. de; SILVEIRA, S. M. da; KIMURA, M.; SANTOS, V. da S.; JESUS, J. L. de; FIUZA, A. U. R.; CARVALHO, J. L. V. de
Summary: Large 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.
Publication year: 2012
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Cassava & Fruits
Keywords: Carotenoid, Cianogênio, cassava
Observation
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