Search Results - Truong, V.-D.

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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Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots by Amankwaah, V.A., Williamson, S., Olukolu, B., Truong, V.-D., Carey, E.E., Ssali, R.T., Yencho, George Craig

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Identification of quantitative trait loci for dry-matter, starch, and β-carotene content in sweetpotato by Cervantes-Flores, J.C., Sosinski, B., Pecota, K.V., Mwanga, Robert O.M., Catignani, G.L., Truong, V.D., Watkins, R.H., Ulmer, M.R., Yencho, George Craig

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