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1 Ergebnisse
1
Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour..:
Malavi, D.N
;
Mbogo, D
;
Moyo, M
...
Malavi, D.; Mbogo, D.; Moyo, M.; Mwaura, L.; Low, J.; Muzhingi, T. 2022. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods. ISSN 2304-8158. 11(7), 18 p.. , 2022
Link:
https://hdl.handle.net/10568/119466
RT Journal T1 <Title>Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftcgiar:oai:cgspace.cgiar.org:10568_119466&Exemplar=1&LAN=DE A1 Malavi, D.N A1 Mbogo, D A1 Moyo, M A1 Mwaura, L A1 Low, Jan W A1 Muzhingi, T PB MDPI YR 2022 K1 sweet potatoes K1 carotenes K1 vitamin a deficiency K1 biofortification K1 wheat flour JF Malavi, D.; Mbogo, D.; Moyo, M.; Mwaura, L.; Low, J.; Muzhingi, T. 2022. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods. ISSN 2304-8158. 11(7), 18 p. LK http://dx.doi.org/https://hdl.handle.net/10568/119466 DO https://hdl.handle.net/10568/119466 SF ELIB - SuUB Bremen
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