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Author: Abong, G.O.

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Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa

Author: Amagloh, F.K.

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Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa

Similar Items: Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa

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Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya
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The development & utilization of a breakthrough product: orange-fleshed sweetpotato puree.
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Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
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Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree
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The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
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Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
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Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
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From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
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Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
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Popular orange-fleshed sweetpotato products in Rwanda: Biscuits and doughnuts
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Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
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Orange-fleshed Sweetpotato Puree for Bakery Applications in East Africa. Delivering more vitamin-A through consumer-demanded products. Project Profile.
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Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread
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The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée
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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
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Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya
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Orange-fleshed Sweetpotato Puree Development & Utilization Continues to Grow
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Engaging bakers to utilize OFSP purée for bakery applications in SSA
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Training of trainers’ module for orange-fleshed sweetpotato (OFSP)
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Wound healing and dry matter content of orange-fleshed sweetpotato cultivars as influenced by curing methods
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Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties