Ejemplares similares: Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
- Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
- Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches
- Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
Autor: Mbogo, D.
- Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
- Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread
- Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments
- Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
- 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