Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree
The present experiment was conducted at Super Tasty Food Products Factory, GUK, Gaibandha, Bangladesh 2021. The aim of the study was to improve nutritional content of bakery products by using orange-fleshed sweetpotato (OFSP) puree. Four OFSP and a WFSP varieties were used for making cake and bread...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/131042 |
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