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

Journal Article
Published on
byWiley

Citation

Abong', G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, F., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M. and Ghimire, S. 2021. Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots. Food Science and Nutrition 9(2):1070-1078.

Authors

  • Abong, G.O.
  • Muzhingi, T.
  • Okoth, M.W.
  • Nganga, Fredrick
  • Ochieng, P.E.
  • Mbogo, D.M.
  • Malavi, D.
  • Akhwale, M.
  • Ghimire, Sita R.

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