Ejemplares similares: Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
- Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
- Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya
- Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
- An orphan crop, the orange-fleshed sweet potato, in West Africa: Can we reposition it?
- Access to lowland areas for vine conservation: a key determinant of increased utilization of orange-fleshed sweetpotato in Niassa province, Mozambique
Autor: Abong, G.O.
- Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
- Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya
- Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
- Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa
- Harnessing potato and sweetpotato innovations for resilient and healthier agri-food systems in Africa
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
Autor: Muzhingi, T.
- Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
- Everything you ever wanted to know about sweetpotato, Topic 4: Nutrition and orange-fleshed sweetpotato
- Healthy sweetpotato-based bakery products for sub-Saharan Africa
- Consumer willingness to pay a premium for orange-fleshed sweet potato puree products: a gender-responsive evidence from Becker–DeGroot–Marschak experimental auction among low- and middle-income consumers in selected regions of Nairobi, Kenya
- TH5.2: Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda
- Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda