00845naa a2200217 a 450000100080000000500110000800800410001902400520006010000230011224501300013526000090026550001170027465000200039170000210041170000260043270000260045870000180048470000230050270000220052577300800054721285602020-12-22       2020    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.33448/rsd-v9i12.109642DOI1 aSOUSA, L. B. T. de  aAddition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention.h[electronic resource]  c2020  aAdição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoides.  aFood technology1 aSOARES, M. G. L.1 aMINGUITA, A. P. da S.1 aCARVALHO, J. L. V. de1 aMORAES, E. A.1 aSILVA, E. M. M. da1 aASCHERI, J. L. R.  tResearch, Society and Developmentgv. 9, n. 12, e8191210964, 2020. p. 1-15.