Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods
IntroductionThe biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. Fufu is one of the fermented cassava products produced and consumed in major West African countries, including Sierra Leone, and the majority of the pro...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Frontiers Media S.A.
2024-05-01
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| Seria: | Frontiers in Nutrition |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1295609/full |
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