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Laysa Borges Tomas De Sousa
Laysa Borges Tomas De Sousa
Food science
Carotenoid
Orange (colour)
Chemistry
2
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ORANGE-FLESHED SWEET POTATO AND LIPIDS ADDITION INCREASES CAROTENOID CONTENTS IN NOVEL COOKIES
2020
Laysa Borges Tomas De Sousa
Mariana Guadagnini Lisboa Soares
Adriana Paula da Silva Minguita
José Luiz Viana de Carvalho
Érica Aguiar Moraes
José Luis Ramírez Ascheri
Erika Madeira Moreira da Silva
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Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
2020
Research, Society and Development
Laysa Borges Tomas De Sousa
Mariana Guadagnini Lisboa Soares
Adriana Paula da Silva Minguita
José Luiz Viana de Carvalho
Érica Aguiar Moraes
Erika Madeira Moreira da Silva
José Luis Ramírez Ascheri
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