Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh
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Citation
Debashish Chanda, Frederick Grant. (29/10/2021). Nutritional analysis of bakery products by using OFSP puree of four released varieties in Bangladesh.
Abstract
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.
