"Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage"
written by Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Yngve Stenstrøm, Trude Wicklund,
published by Food and Nutrition Sciences, Vol.3 No.5, 2012
has been cited by the following article(s):
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