Level of Acrylamide in Commercial Chips and Crisps and how it is influenced by Maturity, Storage and Processing Conditions in Kenyan Potatoes.
Status: 
Ongoing

PRINCIPAL INVESTIGATOR: Dr. George O. Abong’

OTHERS IN UON:                  Prof. M.W. Okoth

                                             Prof. J.K. Imungi

DONOR:                                Deans Committee, UoN

Collaborators: 

Dr. J.N. Kabira (KARI, Tigoni)

Amount: 
Kshs.250,000/=
Start Month: 
December
Start Year: 
2011
End Month: 
December
End Year: 
2012