A new approach to "Uji" (an East African fermented cereal porridge) processing and its nutritional implications
| dc.contributor.author | Mbuthia, S. K | |
| dc.date.accessioned | 2013-07-30T12:29:39Z | |
| dc.date.available | 2013-07-30T12:29:39Z | |
| dc.date.issued | 1985 | |
| dc.identifier.citation | Mbugua, S.K . A new approach to "Uji" (an East African fermented cereal porridge) processing and its nutritional implications. IFS/UNU Workshop on Development of Indigenous Fermented foods and food technology in Africa, 14 - 18 October, 1985 , Douala, Cameroon | en |
| dc.identifier.uri | http://hdl.handle.net/11295/52575 | |
| dc.language.iso | en | en |
| dc.publisher | University of Nairobi | en |
| dc.title | A new approach to "Uji" (an East African fermented cereal porridge) processing and its nutritional implications | en |
| dc.type | Presentation | en |
| local.publisher | Department of Food Science Nutrition and Technology | en |
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