Amylolytic Activity in Selected Sweetpotato (<i>Ipomoea batatas</i> Lam) Varieties during Development and in Storage

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"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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[1]	Nutrient utilisation in grower pigs fed a protein concentrate blended with sweet potato roots either boiled or ensiled with or without vines Animal Production Science, 2017 DOI:10.1071/AN16250

[2]	Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam .) roots Food Science & Nutrition, 2017 DOI:10.1002/fsn3.496

[3]	Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases Food Science & Nutrition, 2017 DOI:10.1002/fsn3.492

[4]	Low cost, microcontroller based heating device for multi-wavelength differential scanning fluorimetry Scientific Reports, 2018 DOI:10.1038/s41598-018-19702-6