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dc.contributor.authorOiye, S. O
dc.contributor.authorMwangi, A. M
dc.contributor.authorImungi, J. K
dc.contributor.authorSehmi, J. J.
dc.date.accessioned2013-07-24T13:50:35Z
dc.date.available2013-07-24T13:50:35Z
dc.date.issued2009
dc.identifier.citationOiye, 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.urihttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/50797
dc.description.abstractThis 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.isoenen
dc.publisherUniversity of Nairobi,en
dc.titleTriple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and β-caroteneen
dc.typeArticleen
local.publishercollege of agriculture and veterinary services,en


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