NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR

NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR

The potential of biofortified Orange Sweet Potato (OSP) has been successfully evaluated in the search of interventions to reduce the burden of Vitamin A deficiencies.  Production of biscuits with inclusion of OSP, particularly its puree, to improve pro-vitamin A intake (through its high β-c...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Formato: Online
Lenguaje:inglés
Publicado: The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Materias:
Biscuits, Children, Consumer acceptability, Potato, β-carotene
Acceso en línea:https://ija.oauife.edu.ng/index.php/ija/article/view/595
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Ejemplares similares