Search Results - Muzhingi, T.

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

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

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Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread by 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 by 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. by Musyoka, J., Njunge, F., Muzhingi, T.

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

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Popular orange-fleshed sweetpotato products in Rwanda: Biscuits and doughnuts by 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 by 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 by 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 by 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 by Derick, N.M., Muzhingi, T., George, O.A.

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Carotenoids retention in biofortified yellow cassava processed with traditional African methods by 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 by Chilungo, S., Muzhingi, T., Truong, V.D., Allen, J.C.

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Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches by 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 by 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 by 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 by 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 by 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 by Malavi, D.N., Mbogo, D., Moyo, M., Mwaura, L., Low, Jan W., Muzhingi, T.

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