Effects of Processing—Cooking and Drying—On Iron Content of Five Kenspot Sweetpotato Leave Varieties Grown in Bomet, Kenya

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dc.contributor.authorCheboswony, R. J. .
dc.contributor.authorMuthoka, S. K
dc.contributor.authorWaswa, L. M.
dc.contributor.authorMalinga, J. N
dc.date.accessioned2026-06-22T07:34:17Z
dc.date.available2026-06-22T07:34:17Z
dc.date.issued2025
dc.identifier.urihttps://doi.org/10.4236/fns.2025.167043
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/3832
dc.language.isoen
dc.publisherScientific Research Publishing
dc.titleEffects of Processing—Cooking and Drying—On Iron Content of Five Kenspot Sweetpotato Leave Varieties Grown in Bomet, Kenya
dc.typeArticle

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