All Stories

  1. Consumer Knowledge and Attitude Towards Orange-Fleshed Sweetpotato (OFSP) Puree Bread in Kenya
  2. Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
  3. Carotenoids retention in biofortified yellow cassava processed with traditional African methods
  4. The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread
  5. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
  6. Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya
  7. Identification of Enzymatic Cleavage Products of β-Carotene-Rich Extracts of Kale and Biofortified Maize
  8. Genetic variation of carotenoids, vitamin E and phenolic compounds in Provitamin A biofortified maize