School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala, Uganda
Department of Product Deve- lopment, Uganda Industrial Research Institute, Kampala, Uganda
School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala, Uganda
School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala, Uganda
Copyright © 2013 Gaston Ampek Tumuhimbise, Joanita Orishaba, Abel Atukwase, Agnes Namutebi 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
G. Tumuhimbise, J. Orishaba, A. Atukwase and A. Namutebi, "Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps,"
Food and Nutrition Sciences, Vol. 4 No. 4, 2013, pp. 454-460. doi:
10.4236/fns.2013.44058.