Food and Nutrition Sciences
Vol.3 No.7(2012), Paper ID 20480, 8
pages
DOI:10.4236/fns.2012.37118
Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics
Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Trude Wicklund
Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway
Copyright © 2012 Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Trude Wicklund et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Nabubuya, A. Namutebi, Y. Byaruhanga, J. Narvhus and T. Wicklund, "Potential Use of Selected Sweetpotato (
Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics,"
Food and Nutrition Sciences, Vol. 3 No. 7, 2012, pp. 889-896. doi:
10.4236/fns.2012.37118.