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

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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.