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...

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Detaylı Bibliyografya
Asıl Yazarlar:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Materyal Türü:	Online
Dil:	İngilizce
Baskı/Yayın Bilgisi:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Konular:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Online Erişim:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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