Application of pure cultures on the fermentation of uji (an east african sour cereal porridge).
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):252-256Publisher
Department of Food Science, Nutrition and Technology, University of Nairobi
Subject
Cereal productFermented product
Technology
Lactic fermentation
Lactobacillus
Streptococcus
Keeping quality
Porridge
Description
Journal article