African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods

Richard A. Atuna
  • Richard A. Atuna
  • Department of Biotechnology, University for Development Studies, Tamale, Ghana.
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Francis K. Amagloh*
  • Francis K. Amagloh*
  • Department of Food Science and Technology, University for Development Studies, Tamale, Ghana.
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Edward E. Carey
  • Edward E. Carey
  • International Potato Center, Kumasi, Ghana.
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Jan W. Low
  • Jan W. Low
  • International Potato Center, Nairobi, Kenya.
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  •  Received: 11 June 2016
  •  Accepted: 07 September 2016
  •  Published: 31 January 2017

How to cite this article

APA /
Atuna, R. A., Amagloh, F. K., Carey, E. E., & Low, J. W. (2017). Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods. African Journal of Food Science, 11(1), 18-23.
Chicago /
Richard A. Atuna, Francis K. Amagloh, Edward E. Carey and Jan W. Low. "Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods." African Journal of Food Science 11, no. 1 (2017): 18-23.
MLA /
Richard A. Atuna, et al. "Sensory quality of orange-fleshed sweetpotato cultivars as affected by curing and household-level storage methods." African Journal of Food Science 11.1 (2017): 18-23.
DOI /
https://doi.org/10.5897/AJFS2016.1487
URL /
https://academicjournals.org/journal/AJFS/article-abstract/FB1617A62075

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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