Carregant...
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...
Guardat en:
| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2018
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|