Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange-Fleshed Sweet Potato-based Complementary Food

Ms. Ashun, Esther Kumea

Lecturer

ekashun@uew.edu.gh

Profile

Publications

Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange-Fleshed Sweet Potato-based Complementary Food

Authors

Ashun, E., Darkwa, S. & Nsiah-Asamoah, C.

Publication Year

2019

Article Title

Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange-Fleshed Sweet Potato-based Complementary Food

Journal

Asian Food Science Journal

Volume

11

Issue Number

4

Page Numbers

1-19

ISSN

2581-7752

© 2019 University of Education, Winneba