2024-09-03
Thesis/Dissertation
Master of Science in Food Technology
food fortification, sweet potato flour, bread, nutritional analysis
College of Education
Department of Food Technology
Dr. Grace Uy
Not provided
Not provided
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
food fortification, sweet potato flour, bread, nutritional analysis
Hector Pascual. Nutritional Analysis of Sweet Potato Flour-Fortified Bread Products
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