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

作　　者：Agnes Nabubuya ;Agnes Namutebi ;Yusuf Byaruhanga 等

出　　处：Food and Nutrition Sciences. 2012 ;3(5):660-668.doi:10.4236/fns.2012.35090

出版社：Scientific Research Publishing

文章 ID：87879497

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2.Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics

作　　者：Agnes Nabubuya ;Agnes Namutebi ;Yusuf Byaruhanga 等

出　　处：Food and Nutrition Sciences. 2012 ;3(7):889-896.doi:10.4236/fns.2012.37118

出版社：Scientific Research Publishing

文章 ID：87879530

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3.Provitamin A Crops: Acceptability, Bioavailability, Efficacy and Effectiveness

作　　者：Gaston Ampek Tumuhimbise ;Agnes Namutebi ;Florence Turyashemererwa 等

出　　处：Food and Nutrition Sciences. 2013 ;4(4):430-435.doi:10.4236/fns.2013.44055

出版社：Scientific Research Publishing

文章 ID：87879685

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4.Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps

作　　者：Gaston Ampek Tumuhimbise ;Joanita Orishaba ;Abel Atukwase 等

出　　处：Food and Nutrition Sciences. 2013 ;4(4):454-460.doi:10.4236/fns.2013.44058

出版社：Scientific Research Publishing

文章 ID：87879688

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5.Changes in Sensory and Quality Characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) Leafy Vegetables along the Supply Chain

作　　者：Apolot Mary Gorret ;Joshua Ssozi ;Agnes Namutebi 等

出　　处：American Journal of Food Science and Technology. 2018 ;6(4):161-166.doi:10.12691/ajfst-6-4-5

出版社：Science and Education Publishing

文章 ID：215807630

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	Agnes Namutebi	5篇
	Agnes Nabubuya	2篇
	Gaston Ampek Tumuhimbise	2篇
	Judith Narvhus	2篇
	Trude Wicklund	2篇

	Yusuf Byaruhanga	2篇
	Abel Atukwase	1篇
	Acham Hedwig	1篇
	Apolot Mary Gorret	1篇
	Deborah Rees	1篇
	Florence Turyashemererwa	1篇
	Joanita Orishaba	1篇
	John Muyonga	1篇
	Joshua Ssozi	1篇
	Kizito Elizabeth	1篇
	Michael Masanza	1篇
	Yngve Stenstrøm	1篇

	食品营养学	4篇
	食品工业	1篇

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	Food and Nutrition Sciences	4篇
	American Journal of Food Science and Technology	1篇

	2018	1篇
	2013	2篇
	2012	2篇