Cecilia Wanjuu 1*, George Abong’ 1, Tawanda Muzhingi 2, Temesgen Bocher2 1Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box 29053-00625 Kangemi, Kenya 2International Potato Centre (CIP) Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box 25171-00603, Nairobi, Kenya *Corresponding Author Position: MSc student E-mail: …
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