dc.contributor.author | Oiye, S. O | |
dc.contributor.author | Mwangi, A. M | |
dc.contributor.author | Imungi, J. K | |
dc.contributor.author | Sehmi, J. J. | |
dc.date.accessioned | 2013-07-24T13:50:35Z | |
dc.date.available | 2013-07-24T13:50:35Z | |
dc.date.issued | 2009 | |
dc.identifier.citation | Oiye, S. O., Mwangi, A. M., Imungi, J. K., & Sehmi, J. J. (2009). Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and β-carotene. African Journal of Food Science, 3(5), 125-130. | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/50797 | |
dc.description.abstract | This study aimed at demonstrating the stabilizing effect of up to 0.4%(wt/wt flour) of rosemary
spice (Rosemarinum Officinalis L.) in a flour-based protein-rich product intended for young
children. The flour was made of full-fat soya flour, meat (beef) powder, and carrot flour as β ... | en |
dc.language.iso | en | en |
dc.publisher | University of Nairobi, | en |
dc.title | Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and β-carotene | en |
dc.type | Article | en |
local.publisher | college of agriculture and veterinary services, | en |