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Traditional cereal (maize) processing and preservation practicesl suing fermentation technology in Kenya: - A case study of Western Privince

dc.contributor.authorObimbo, Peter L
dc.date.accessioned2013-06-22T09:15:01Z
dc.date.available2013-06-22T09:15:01Z
dc.date.issued1999
dc.identifier.citationEur J. Biochem.. : Heinrich Boll Foundationen
dc.identifier.urihttp://profiles.uonbi.ac.ke/peterlamuka/
dc.identifier.urihttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/38076
dc.language.isoenen
dc.publisherUnivesity of Nairobien
dc.titleTraditional cereal (maize) processing and preservation practicesl suing fermentation technology in Kenya: - A case study of Western Privinceen
dc.typeArticleen
local.publisherDepartment of Food Science, Nutrition and Technologyen


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