Fonseca, M.J. de O. Soares, A.G. Freire Júnior, M. Almeida, D.L. de Ascheri, J.L.R. <br/><br/>
Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars 

<br/><br/><label>Subjects--Topical Terms: </label><br/>BATATA DOCE<br/>EXTRUSÃO