Resultados de búsqueda - Muzhingi, T.

Driving adoption of regional health nutritional standards por Muzhingi, T.

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The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée por Muzhingi, T.

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Healthy sweetpotato-based bakery products for sub-Saharan Africa por Muzhingi, T., Brouwer, R.

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Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread por Mbogo, D., Muzhingi, T., Janaswamy, S.

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Women and men farmer perceptions of economic and health benefits of orange fleshed sweet potato (OFSP) in Phalombe and Chikwawa districts in Malawi por Mudege, Netsayi N., Mayanja, S., Muzhingi, T.

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Food Safety Training Workshop. Theme: Managing food safety and quality in small-scale food processing for Roots, Tubers and Bananas (RTB) value chains in Sub-Saharan Africa. por Musyoka, J., Njunge, F., Muzhingi, T.

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Zinc and iron fortification in cassava por Ghislain, M., Muzhingi, T., Low, Jan W.

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Popular orange-fleshed sweetpotato products in Rwanda: Biscuits and doughnuts por Magnaghi, A., Muzhingi, T., Sindi, K., Gerard, S.

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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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Tailoring business models for small-medium food enterprises in Eastern Africa can drive the commercialization and utilization of vitamin A rich orange-fleshed sweet potato puree por Annette, N.M., Makeda, T., Mukani, M., 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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Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya por Derick, N.M., Muzhingi, T., George, O.A.

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Carotenoids retention in biofortified yellow cassava processed with traditional African methods por Taleon, Victor, Sumbu, Dan Mazenga, Muzhingi, T., Bidiaka, S.

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Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes por Chilungo, S., Muzhingi, T., Truong, V.D., Allen, J.C.

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Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches por Alayouni, R., Muzhingi, T., Nakitto, M., Baride, A., Yao, T., Janaswamy, S.

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From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality por Bocher, T., Muoki, Penina Ngusye, Magnaghi, A., Muzhingi, T., Low, Jan W.

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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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Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda por Bocher, T., Sindi, K., Muzhingi, T., Nshimiyimana, J.C., Nzamwita, M., Low, Jan W.

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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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Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread por Malavi, D.N., Mbogo, D., Moyo, M., Mwaura, L., Low, Jan W., Muzhingi, T.

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