Application of pure cultures on the fermentation of uji (an east african sour cereal porridge).

Thumbnail
Date
1992
Author
Mbugua, S K
Type
Article
Language
en
Metadata
Show full item record

URI
http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/31833
Citation
Mbugua, S. K & Njenga, J(1992). Application of pure cultures on the fermentation of uji (an east african sour cereal porridge). Lebensmittel - Wissenschaft + Technologie ;17(5):252-256
Publisher
Department of Food Science, Nutrition and Technology, University of Nairobi
Subject
Cereal product
Fermented product
Technology
Lactic fermentation
Lactobacillus
Streptococcus
Keeping quality
Porridge
Description
Journal article
Collections