Author: Muzhingi, T.
- Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
- Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
- 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
- Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya
Author: Abong, G.O.
- Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
- Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
- Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya
Similar Items: 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
Similar Items: Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
- Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya
- Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa
- Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
- 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
- Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree