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Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks

机译:膨化的橙皮红薯和巴巴拉花生坚果基零食的近似组成,维生素原A保留量和保质期

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摘要

Evaluating the effect of processing on nutrient content and shelf life is important when developing
机译:在开发过程中,评估加工对营养成分和保质期的影响很重要

著录项

  • 来源
    《Journal of Food Processing and Preservation》 |2018年第1期|e13415.1-e13415.8|共8页
  • 作者单位

    Department of Food Technology andNutrition, School of Food TechnologyNutrition and Bioengineering, College ofAgricultural and Environmental Sciences,Makerere University, PO Box 7062,Kampala, Uganda,Department of Science and BusinessManagement, Institute of Science andTechnology, Mbeya University of Scienceand Technology, PO Box 131, Mbeya,Tanzania;

    Department of Food Technology andNutrition, School of Food TechnologyNutrition and Bioengineering, College ofAgricultural and Environmental Sciences,Makerere University, PO Box 7062,Kampala, Uganda;

    Department of Food Technology, Nutritionand Consumer Sciences, College ofAgriculture, Sokoine University ofAgriculture, PO Box 3000, Chuo Kikuu,Morogoro, Tanzania;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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