1997•Plant Foods for Human NutritionRequires access

Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables

Theobald C.E. Mosha, Ralphenia Diggs Pace, Samuel O. Adeyeye, H.S. Laswai, K. Mtebe

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Key concepts: Amaranth, Carotenoid, Carotene, Food science, Blanching, Vitamin, beta-Carotene, Lycopene

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Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables — Research Paper | ScholarLens