Resultados de búsqueda - Abong, G.O.

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya por Malavi, D.N., Abong, G.O., Muzhingi, T.

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Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya por Malavi, D.N., Abong, G.O., Muzhingi, T.

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The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread por Wanjuu, C., Abong, G.O., Mbogo, D., Heck, S., Low, Jan W., Muzhingi, T.

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Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya por Wanjuu, C., Bocher, T., Abong, G.O., Low, Jan W., Mbogo, D., Heck, S., Muzhingi, T.

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Harnessing potato and sweetpotato innovations for resilient and healthier agri-food systems in Africa por Low, Jan W., Okello, J.J., Campos, Hugo, Abong, G.O., Vandamme, Elke

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Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree por Musyoka, J., Abong, G.O., Mbogo, D., Fuchs, R., Low, Jan W., Heck, S., Muzhingi, T.

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Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties por Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, F., Ochieng’, P.E., Mbogo, D., Malavi, D.N., Akhwale, M., Ghimire, S.

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Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa por Moyo, M., Truong, V., Šimunović, J., Pankuku, J., Abong, G.O., Amagloh, F.K., Fuchs, R., Magnaghi, A., Rajendran, S., Grant, F., Muzhingi, T.

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Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots por Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, Fredrick M., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M., Ghimire, Sita R.

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