Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

por Musyoka, Joyce Ndunge, Abong', George Ooko, Mbogo, Daniel Mahuga, Fuchs, Richard, Low, Jan, Heck, Simon, Muzhingi, Tawanda
Publicado 2018

Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

por Abong', George Ooko, Muzhingi, Tawanda, Okoth, Michael Wandayi, Ng'ang'a, Fredrick, Emelda Ochieng, Phillis, Mbogo, Daniel Mahuga, Malavi, Derick, Akhwale, Machael, Ghimire, Sita
Publicado 2020