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  1. Vinst och förlust by Bylén, Beatrice

    Published 2021
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    First cycle, G2E
  2. From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality by Bocher, T., Muoki, Penina Ngusye, Magnaghi, A., Muzhingi, T., Low, Jan W.

    Published 2017
    “…Having a storable, packaged OFSP purée produced by a firm to supply bakers is an alternative model. Vacuum-packed OFSP purée with preservatives with a fourmonth shelf-life at 23°C was developed by the International Potato Center under laboratory conditions in 2015. …”
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    Journal Article

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