Autor: Low, Jan W.
- Zinc and iron fortification in cassava
- Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
- Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda
- Developing and deploying non- and low-sweet sweetpotato cultivars for expanding markets
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
Autor: Abong, G.O.
- Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
- 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
- Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots
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