Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa
Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots
Breeding Cultivars for Resistance to the African Sweetpotato Weevils, Cylas puncticollis and Cylas brunneus, in Uganda: A Review of the Current Progress
