Department of Biotechnology (Food Processing Technology Section), Faculty of Agriculture, University for Development Studies, Nyankpala, Ghana;Institute of Food, Nutrition and Human Health, College of Health, Massey University, Palmerston North, New Zealand.
Institute of Food, Nutrition and Human Health, College of Health, Massey University, Palmerston North, New Zealand.
Institute of Food, Nutrition and Human Health, College of Health, Massey University, Palmerston North, New Zealand.
Institute of Food, Nutrition and Human Health, College of Health, Massey University, Palmerston North, New Zealand.
Institute of Food, Nutrition and Human Health, College of Health, Massey University, Palmerston North, New Zealand.
Institute of Food, Nutrition and Human Health, College of Health, Massey University, Palmerston North, New Zealand.
Copyright © 2013 Francis Kweku Amagloh, Louise Brough, Janet L. Weber, Anthony N. Mutukumira, Allan Hardacre, Jane Coad 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
F. Amagloh, L. Brough, J. Weber, A. Mutukumira, A. Hardacre and J. Coad, "Retention of
β-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity,"
Food and Nutrition Sciences, Vol. 4 No. 9B, 2013, pp. 23-28. doi:
10.4236/fns.2013.49A2004.