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Presentation 12: Stability of β-Carotene in vacuum packed Orange-flesh sweetpotato puree treated with preservatives

Back ground Processing orange fresh sweet potato (OFSP) into puree that can be subsequently incorporated in various food products such as bakery, baby foods offers convenience and add value to the crop. To expand use of OFSP puree in sub-Saharan Africa, a non-expensive storage method that preserve β-Carotene and offer …
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