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.Descriptive sensory analysis and consumer preferences of bean sauces

作　　者：Rachel Byarugaba ;Agnes Nabubuya ;John Muyonga

出　　处：Food Science & Nutrition. 2020 ;8(8):4252-4265.doi:10.1002/fsn3.1721

出版社：John Wiley & Sons, Ltd.

文章 ID：254003909

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4.Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges

作　　者：Catherine Birungi ;Agnes Nabubuya ;Ivan Muzira Mukisa

出　　处：Food Science & Nutrition. 2018 ;6(4):1119-1127.doi:10.1002/fsn3.653

出版社：John Wiley & Sons, Ltd.

文章 ID：216910505

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	Agnes Nabubuya	4篇
	Agnes Namutebi	2篇
	Judith Narvhus	2篇
	Trude Wicklund	2篇
	Yusuf Byaruhanga	2篇

	Catherine Birungi	1篇
	Ivan Muzira Mukisa	1篇
	John Muyonga	1篇
	Rachel Byarugaba	1篇
	Yngve Stenstrøm	1篇

	营养卫生、食品卫生	2篇
	食品营养学	2篇

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	Food Science & Nutrition	2篇
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