Infante, Rufino Antônio
Natal, Dorina Isabel Gomes
Moreira, Maria Eliza de Castro
Bastiani, Maria Inês Dantas
Chagas, Camila Gonçalves Oliveira
Nutti, Marília Regini
Queiróz, Valéria Aparecida Vieira
Martino, Hércia Stampini Duarte
Funding for this research was provided by:
EMBRAPA Maize and Sorghum (Brazil)
EMBRAPA Food Technology (Brazil)
Foundation for Research Support of Minas Gerais (FAPEMIG, Brazil)
Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil)
National Counsel of Technological and Scientific Development (CNPq, Brazil)
This article is maintained by: Elsevier
Article Title: Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability
Journal Title: Journal of Functional Foods
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jff.2017.08.044
Content Type: article
Copyright: © 2017 Elsevier Ltd. All rights reserved.