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.