Enhancing β-carotene, ascorbic acid and sensory properties of potato crisps using carrot powder as a flavoring agent

Citation:
Abong’ GO, Kabira JN, Okoth MW. "Enhancing β-carotene, ascorbic acid and sensory properties of potato crisps using carrot powder as a flavoring agent.". In: Trends and opportunities in the production, processing and consumption of staple food crops in Kenya-Conference. Hotel intercontinental, Nairobi; 2013.

Date Presented:

25-26 May

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