Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%–45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this subst...
Enlace original:
https://cgspace.cgiar.org/handle/10568/100356
Wanjuu, C.
,
Abong, G.O.
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Mbogo, D.
,
Heck, S.
,
Low, J.W.
,
Muzhingi, T.
,
[The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread]
,
The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
