The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

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 substitu...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Wanjuu, Cecilia, Abong, George, Mbogo, Daniel, Heck, Simon, Low, Jan, Muzhingi, Tawanda
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2018
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6145253/
https://ncbi.nlm.nih.gov/pubmed/30258598
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.710
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