Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh
Debashish Chanda, Frederick Grant. (29/10/2021). Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh.
Boiled 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.
- Agricultural Research Knowledge