Consumer perceptions and demand for biofortified sweet potato-based biscuit: The case of Akarabo golden power biscuit in Rwanda.
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2014
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/64902 |
Similar Items: Consumer perceptions and demand for biofortified sweet potato-based biscuit: The case of Akarabo golden power biscuit in Rwanda.
- The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour
- Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
- Recipes for bio fortified rice/wheat biscuits
- Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
- High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar
- Nutrient gaps and dietary adequacy among adolescent girls in rural north-eastern Ghana: The role of local food-based approaches, school-lunch and multiple-micronutrient fortified biscuits