The nutritional and fermentation characteristics of uji produced from dry milled flour (unyabaridi) and whole wet milled maize

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Date
1988
Author
Mbugua, Sk
Type
Article
Language
en
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URI
http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/48674
Citation
The nutritional and fermentation characteristics of uji produced from dry milled flour (unyabaridi) and whole wet milled maize SK Mbugua - Chem. Mikrobiol. Technol. Lebensm, 1988
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