Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical pr...
Enlace original:
https://cgspace.cgiar.org/handle/10568/100353
Musyoka, J.
,
Abong, G.O.
,
Mbogo, D.
,
Fuchs, R.
,
Low, J.W.
,
Heck, S.
,
Muzhingi, T.
,
[Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree]
,
Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
