Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
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DOI: 10.3390/foods10050942
Abstract: This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to… read more here.
Keywords: purple potato; citrus albedo; potato; bread fortified ... See more keywords