Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree
Abstract— In Bangladesh bakery and confectionery industry has become almost self-sufficient in meeting the local demand. But the products produce from the factories cannot fulfill nutritional demand of the people of Bangladesh as wheat flour is the main ingredient of the bakery products. Orange F...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
AI Publications
2022
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/131012 |
Similar Items: Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree
- SUITABILITY ASSESSMENT OF ORANGE FLESHED SWEETPOTATO VARIETIES AT NORTHERN REGION OF BANGLADESH
- Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree
- Popular orange-fleshed sweetpotato products in Rwanda: Biscuits and doughnuts
- Importance of orange-fleshed sweetpotato cultivars in Malawi: a consolidation of morphological, organoleptic and beta-carotene analysis
- Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread