- Bài báo tạp chí
- Nhan đề: Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis / Ngozi Innocentia Olaitan, Theophilus Terhemba Iombor and Lilian Chioma Ugwu
Tác giả CN
| Ngozi Innocentia Olaitan |
Nhan đề
| Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis / Ngozi Innocentia Olaitan, Theophilus Terhemba Iombor and Lilian Chioma Ugwu |
Mô tả vật lý
| P.1-5 |
Từ khóa tự do
| Carotenoids |
Từ khóa tự do
| Composite flour |
Từ khóa tự do
| Disease burden |
Tác giả(bs) CN
| Lilian Chioma Ugwu |
Tác giả(bs) CN
| Theophilus Terhemba Iombor |
Nguồn trích
| Advance journal of food science and technology : AJFST-
Số: 11
Tập: 7
Năm: 2015 |
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100 | |aNgozi Innocentia Olaitan |
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245 | |aChemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis / |cNgozi Innocentia Olaitan, Theophilus Terhemba Iombor and Lilian Chioma Ugwu |
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300 | |aP.1-5 |
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653 | |aCarotenoids |
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653 | |aComposite flour |
---|
653 | |aDisease burden |
---|
700 | |aLilian Chioma Ugwu |
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700 | |aTheophilus Terhemba Iombor |
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773 | |tAdvance journal of food science and technology : AJFST|d2015|v7|i11 |
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890 | |c1 |
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