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Tag Archives: Bakers’ training

Food and Nutritional Evaluation Laboratory bakers’ training

Puree

By Martin Monari and Lilies Gachanja  In 2014, International Potato Center (CIP) established the The Food and Nutritional Evaluation Laboratory (FANEL) to develop shelf-storable orange-fleshed sweetpotato purée. The laboratory was set up to increase regional capacity to carry out food science and nutrition analysis. To increase regional capacity to carry out …

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