Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties

International Journal of Food Science - Egypt
doi 10.1155/2020/3567972
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Hindawi Limited

Related search

Chemicals Contents in Non-Alcoholic and Alcoholic Beverages Produced From Purple-Fleshed and Orange-Fleshed Sweet Potato Varieties

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Quality Evaluation of Gnocchi Pasta Prepared With Orange-Fleshed Sweet Potato

Bioscience Journal
AgriculturalBiological Sciences
2016English

The Physiochemical Properties and Shelf-Life of Orange-Fleshed Sweet Potato Puree Composite Bread

Food Science and Nutrition
Food Science
2018English

Evaluation of Root Yield Performance of Newly Bred Orange-Fleshed Sweet Potato Genotypes in Ethiopia

Journal of Agricultural and Crop Research
2019English

Orange-Fleshed Sweet Potato (Ipomoea Batatas ) Composite Bread as a Significant Source of Dietary Vitamin A

Food Science and Nutrition
Food Science
2017English

Nutrition Education Influences Vitamin A-Related Knowledge, Attitudes, and Practices of Child Caregivers Towards the Production of Orange-Fleshed Sweet Potato in Uganda

Journal of Food and Nutrition Sciences
2015English

Development of Alcoholic Fermentation Beverage Produced From Purple-Fleshed Sweet Potato

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

On the Respiratory Character of Sweet Potato Roots

Japanese Journal of Crop Science
GeneticsAgronomyCrop ScienceFood Science
1965English

Chemical and Technological Evaluation of Some Sweet Potato Varieties

Arab Universities Journal of Agricultural Sciences
2008English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy