Works (4)

2021 journal article

Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 5.

By: M. Moyo, R. Ssali, S. Namanda, M. Nakitto, E. Dery, D. Akansake, J. Adjebeng-Danquah, J. Etten ...

Source: Web Of Science
Added: March 22, 2021

2021 journal article

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato puree processing in Kenya

FOOD CONTROL, 119.

By: D. Malavi, G. Abong & T. Muzhingi

Source: Web Of Science
Added: December 11, 2020

2021 article

Starch digestibility and beta-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread

JOURNAL OF FOOD SCIENCE.

By: D. Mbogo, T. Muzhingi & S. Janaswamy

Source: Web Of Science
Added: March 1, 2021

2019 journal article

Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063.

By: S. Chilungo, T. Muzhingi, V. Truong & J. Allen

Source: Web Of Science
Added: June 17, 2019