Losses of ascorbic acid during storage of fresh tubers, frying, packaging and storage of potato crisps from four Kenyan potato cultivars

Citation:
Abong GO, Okoth MW, Imungi JK, Kabira JN. "Losses of ascorbic acid during storage of fresh tubers, frying, packaging and storage of potato crisps from four Kenyan potato cultivars." Am. J. Food Technol.. 2011;6(9):772-780.
PreviewAttachmentSize
ascorbic_in_potatoes.pdf91.07 KB

UoN Websites Search