Ejemplares similares: 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
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
- Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
- Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
- Orange-fleshed Sweetpotato Puree Development & Utilization Continues to Grow
Autor: Malavi, D.N.
- 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
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
- Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products
- Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
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