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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

机译：保留亲 - 维生素A类胡萝卜素在复合面包中烘烤的高品质木薯粉从黄色肉体木薯根

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Wasiu Awoyale; Adebayo Abass; Bussie Maziya-Dixon;
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年度 2018
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1. Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root [J] . Wasiu Awoyale, Adebayo B. Abass, Busie Maziya-Dixon Functional Foods In Health And Disease . 2018,第9期

机译：从黄肉木薯根中烘烤的高品质木薯粉烘烤的复合面包中的维生素原A残留量
2. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges [J] . Aragon Ingrid J., Ceballos Hernan, Dufour Dominique, Food & Function . 2018,第9期

机译：亲培养蛋白的类胡萝卜素稳定性和精英选择生物灭绝的木薯根（Manihot Esculenta，Crantz）加工到传统面粉和粥
3. Effect of processing on the retention of carotenoids in yellow-fleshed cassava (Manihot esculenta Crantz) roots [J] . Bai Vimala, Remadevi Thushara, Bala Nambisan, International journal of food science & technology . 2011,第1期

机译：加工对黄皮木薯（Manihot esculenta Crantz）根中类胡萝卜素保留的影响
4. The effect of water volume and mixing time on physical properties of bread made from modified cassava starch-wheat composite flour [C] . S Srirejeki, G J Manuhara, B S Amanto International Conference on Advanced Materials for Better Future . 2018

机译：水分和混合时间对由改性木薯淀粉小麦复合粉面包物理性质的影响
5. Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours. [D] . Chilungo, Sarah. 2013

机译：辅以木薯粉和木豆粉的烘焙小麦产品的理化特性和烘焙品质。
6. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads [O] . Maria Eduardo, Ulf Svanberg, Lilia Ahrné 2014

机译：水解胶体和乳化剂对木薯-玉米-小麦复合面包烘烤品质的影响
7. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads [O] . Eduardo, Maria, Svanberg, Ulf, Ahrné, Lilia 2014

机译：水解胶体和乳化剂对木薯-玉米-小麦复合面包烘烤品质的影响

Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

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