Food and Nutrition Sciences

Vol.3 No.5(2012), Paper ID 19079, 9 pages

DOI:10.4236/fns.2012.35090

 

Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage

 

Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Yngve Stenstrøm, 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
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway

 

Copyright © 2012 Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Yngve Stenstrøm, 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, Y. Stenstrøm and T. Wicklund, "Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage," Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 660-668. doi: 10.4236/fns.2012.35090.

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