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Tag Archives: Consumer acceptability

The potential contribution of bread buns fortified with β-carotene–rich sweet potato in Central Mozambique

Background. Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of β-carotene during processing. Objective. …

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