G.O. Abong
Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
LiveDNA: 254.8181
M.W. Okoth
Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
J.K. Imungi
Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
J.N. Kabira
National Potato Research Centre (KARI), Tigoni, P.O. Box 338, Limuru, Kenya
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How to cite this article
G.O. Abong, M.W. Okoth, J.K. Imungi and J.N. Kabira, 2011. Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars. American Journal of Food Technology, 6: 772-780.
DOI: 10.3923/ajft.2011.772.780
URL: https://scialert.net/abstract/?doi=ajft.2011.772.780
DOI: 10.3923/ajft.2011.772.780
URL: https://scialert.net/abstract/?doi=ajft.2011.772.780