The nutritional and fermentation characteristics of uji produced from dry milled flour (unyabaridi) and whole wet milled maize
| dc.contributor.author | Mbugua, Sk | |
| dc.date.accessioned | 2013-07-17T13:56:47Z | |
| dc.date.available | 2013-07-17T13:56:47Z | |
| dc.date.issued | 1988 | |
| dc.identifier.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 | en |
| dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/48674 | |
| dc.language.iso | en | en |
| dc.title | The nutritional and fermentation characteristics of uji produced from dry milled flour (unyabaridi) and whole wet milled maize | en |
| dc.type | Article | en |
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