Research in Rwanda demonstrated that orangefleshed sweetpotato (OFSP) purée (steamed, mashed roots) was an economically viable, vitamin A enhancing ingredient in baked products when the purée was produced and used in the same bakery. Having a storable, packaged OFSP purée produced by a firm to su...
Enlace original:
https://cgspace.cgiar.org/handle/10568/91985
Bocher, T.
,
Muoki, P.
,
Magnaghi, A.
,
Muzhingi, T.
,
Low, J.W.
,
[From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality]
,
From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
