557409f6-f8a9-4fd8-b03f-ceeaba9c05e3
2024-09-03
Thesis
Master of Science in Food Technology
food fortification, sweet potato flour, bread, nutritional analysis
College of Education
Department of Food Technology
Dr. Grace Uy
This study develops and evaluates bread products fortified with varying levels of sweet potato (kamote) flour, analyzing nutritional composition, sensory acceptability, color, texture, and shelf life characteristics.
en
Electronic (PDF)
food fortification, sweet potato flour, bread, nutritional analysis
Pascual, H. & Uy, D. G. (2024). Nutritional analysis of sweet potato flour-fortified bread products [Master's thesis, University of Santo Tomas]. CEDAR. https://cedarrepository.com/theses/theses-department-of-food-technology/557409f6-f8a9-4fd8-b03f-ceeaba9c05e3--sweet-potato-flour-fortified-bread-nutritional-analysis
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