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Tag Archives: Puree Development

SASHA Brief 16: Orange-Fleshed Sweetpotato Puree Development & Utilization Continues to Grow

Consumers find that OFSP bread made with shelf-stable puree is just as good as bread made with fresh puree. Shelf-storable puree (Fig. 1), even for limited periods of time, is expected to attract many more small- and medium-size bakeries and home cooks into using OFSP puree.

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