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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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Detalles Bibliográficos
Autores principales:	Wanjuu, Cecilia, Abong, George, Mbogo, Daniel, Heck, Simon, Low, Jan, Muzhingi, Tawanda
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2018
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145253/ https://www.ncbi.nlm.nih.gov/pubmed/30258598 http://dx.doi.org/10.1002/fsn3.710

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