Microbiological and Acidity Changes Occurring during The Traditional Production of Kirario: An Indigenous Kenyan Fermented Porridge Produced from Green Maize and Millet.

Citation:
KUNYANGA MSCATHERINENKIROTE. "Microbiological and Acidity Changes Occurring during The Traditional Production of Kirario: An Indigenous Kenyan Fermented Porridge Produced from Green Maize and Millet.". In: African Journal of Food, Agriculture and Development.; 2009.

Abstract:

                                    Abstract

Notes:

n/a

Website

UoN Websites Search