Food and Nutrition Sciences

Vol.8 No.11(2017), Paper ID 80313, 10 pages

DOI:10.4236/fns.2017.811070

 

Properties of Baby Food Developed from Orange-Fleshed Sweetpotato and Mangoes

 

Charity N. Muchoki, Jasper K. Imungi

 

Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
Directorate of Research Accreditation and Quality Assurance, National Commission for Science, Technology and Innovation, Nairobi, Kenya
Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya

 

Copyright © 2017 Charity N. Muchoki, Jasper K. Imungi 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


Muchoki, C. and Imungi, J. (2017) Properties of Baby Food Developed from Orange-Fleshed Sweetpotato and Mangoes. Food and Nutrition Sciences, 8, 979-988. doi: 10.4236/fns.2017.811070.

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