PROF. MWANGOMBE AGNES W.

BSc. Agriculture - University of Nairobi,MSc. Plant Pathology - University of Nairobi,Kenya, PhD. degree and DIC in Plant Pathology - Imperial College

mwangombe@uonbi.ac.ke 

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Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

Citation:
Joshua Ombaka Owade, ABONG' GO, Okoth MW, Mwang'ombe AW, Jobor JO. "Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves." Food Science and Nutrition, Wiley. 2021;3:1-14.

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Recent Publications

  • Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves
  • Harvesting, postharvest handling, hygiene knowledge and practices of guava fruit farmers: A comparative study of two counties of Kenya
  • Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours
  • Prevalence and Distribution of Cassava Bacterial Blight in the Kenyan Coast
  • Prevalence and Distribution of Cassava Bacterial Blight in the Kenyan Coast
  • Transforming Cassava Production through Delivery of Clean planting Materials and Business Development in Coastal Kenya
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