Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh

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cg.contactchanda_debashish@hotmail.comen_US
cg.contributor.centerGUKen_US
cg.contributor.centerInternational Potato Center - CIPen_US
cg.contributor.crpCGIAR Research Program on Roots, Tubers and Bananas - RTBen_US
cg.contributor.funderUK Aid Directen_US
cg.coverage.countryBDen_US
cg.coverage.regionSouthern Asiaen_US
cg.date.embargo-end-dateen_US
cg.subject.agrovocnutritionen_US
dc.contributorGrant, Fredericken_US
dc.creatorChanda, Debashishen_US
dc.date.accessioned2021-12-21T19:36:32Z
dc.date.available2021-12-21T19:36:32Z
dc.description.abstractBoiled puree of four BARI released OFSP varieties were used to make bakery products like bread, biscuit and cake. The result shown that OFSP puree with wheat flours can produce high quality, tasty bakery products enriched with pro vitamin A and vitamin C.en_US
dc.formatPDFen_US
dc.identifierhttps://mel.cgiar.org/reporting/downloadmelspace/hash/131bda5c8adbd4df73dc6c67b1fd7336/v/7290c60803ec3176b8c1155246021cd8en_US
dc.identifier.citationDebashish Chanda, Frederick Grant. (29/10/2021). Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh.en_US
dc.identifier.statusOpen accessen_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/66647
dc.languageenen_US
dc.rightsCC-BY-4.0en_US
dc.subjectnutritional qualityen_US
dc.subjectSweetpotatoen_US
dc.titleNutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladeshen_US
dc.typeInternal Reporten_US
dcterms.available2021-10-29en_US

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