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

Citation:
Abong' GO, Kabira JN, Okoth MW. "Enhancing b-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 foods crops in Kenya. Dresden: TUD Press; 2013.

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