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Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules,
Gari
from Bio-Fortified Cassava Roots
Olapeju O. Phorbee,
Ibiyemi O. Olayiwola,
Silifat A. Sanni
Food Nutr. Sci.
Vol.4 No.12, December 05, 2013
DOI:
10.4236/fns.2013.412159
(PDF 457K)
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Properties of Baby Food Developed from Orange-Fleshed Sweetpotato and Mangoes
Charity N. Muchoki,
Jasper K. Imungi
Food Nutr. Sci.
Vol.8 No.11, November 15, 2017
DOI:
10.4236/fns.2017.811070
(PDF 539K)
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Anti-Oxidant Status of Male Adults with and without Prostate Cancer in Ibadan, Nigeria
Mercy E. Sosanya,
Grace T. Fadupin,
Tola Atinmo,
Olayiwola B. Shittu
Food Nutr. Sci.
Vol.5 No.6, March 11, 2014
DOI:
10.4236/fns.2014.56061
(PDF 321K)
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Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends
Jingfei Gao,
H. P. Vasantha Rupasinghe
Food Nutr. Sci.
Vol.3 No.2, February 27, 2012
DOI:
10.4236/fns.2012.32031
(PDF 203K)
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Retention of
β
-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity
Francis Kweku Amagloh,
Louise Brough,
Janet L. Weber,
Anthony N. Mutukumira,
Allan Hardacre,
Jane Coad
Food Nutr. Sci.
Vol.4 No.9, August 22, 2013
DOI:
10.4236/fns.2013.49A2004
(PDF 483K)
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