Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention . Research, Society and Development, [S. l.], v. 9, n. 12, p. e8191210964, 2020. DOI: 10.33448/rsd-v9i12.10964. Disponível em: https://rsdjournal.org/rsd/article/view/10964. Acesso em: 5 dec. 2025.