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A test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree
Evidence on biofortification, identifies knowledge gaps, discusses how to leverage biofortification to improve nutrition and health
This study examines OFSP puree‐wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread
This research is part of the Gender, Growth and Labour Markets in Low-Income Countries programme
Nutrition promotion messages
Paper prepared by Public Health England (PHE).
The study assessed the infestation of tephritid fruit flies on different stages of maturity of papaya
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