What is it about?
The work is about how we can utilize the amylase enzymes found in sweet potato roots to prepare weaning porridges with drinkable viscosity and increased energy density
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Perspectives
This publication will go along way in conviencing mothers, caregivers researchers and other concerned individuals that sweet potato roots and other starch foods can be used to complement children and provide appropriate nutrients, when prepared using appropriated methods
Agnes Nabubuya
Makerere University
Read the Original
This page is a summary of: Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases, Food Science & Nutrition, July 2017, Wiley,
DOI: 10.1002/fsn3.492.
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