Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies
Daily fibre consumption among consumers is less than the recommended amount. Hence, fibre enrichment in desserts is proposed to increase fibre intake. The objective of the research was to study the effect of orange sweet potato (OSP) puree at different levels (0%, 25%, 50% and 75%) on physicochemica...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-07-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X17302072 |