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Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microb...

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Detalles Bibliográficos
Autores principales:	Malavi, Derick, Mbogo, Daniel, Moyo, Mukani, Mwaura, Lucy, Low, Jan, Muzhingi, Tawanda
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997738/ https://www.ncbi.nlm.nih.gov/pubmed/35407138 http://dx.doi.org/10.3390/foods11071051

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