Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

Published 2017 View Full Article

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Title
Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements
Authors
Keywords
Orange-fleshed sweet potato, Wheat bread, All-, trans, -β-carotene, Retention, Recommended dietary allowance
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 85-90
Publisher
Elsevier BV
Online
2017-01-31
DOI
10.1016/j.foodchem.2017.01.133

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