Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

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dc.contributor.authorOchieng Joseph.,
dc.contributor.authorWafula Matofari...(et .al)
dc.date.accessioned2025-06-27T08:46:28Z
dc.date.available2025-06-27T08:46:28Z
dc.date.issued2021-05
dc.identifier.urihttps://doi.org/10.11648/j.jfns.20210903.11
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/1744
dc.language.isoen
dc.publisherJournal of Food and Nutrition Sciences
dc.titleInfluence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya
dc.typeArticle

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