Orange-fleshed sweetpotato puree for baked and fried products in Kenya, Malawi and Uganda. Project profile.
Orange-fleshed sweetpotato (OFSP) puree can be used as a substitute for 30-60% of the flour in a range of baked or fried products, reducing production costs and increasing their nutritional content. International Potato Center (CIP) scientists developed a vacuum-packed storage technology that allows...
| Autor principal: | |
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| Formato: | Brochure |
| Lenguaje: | Inglés |
| Publicado: |
International Potato Center
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/106051 |
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