Effect Of Lactic Fermentation On Nutritional Value For Traditional Starchy Porridges
Citation
Mbugua S K , 2010 ; Effect of lactic fermentation on nutritional value for traditional starchy porridges; Paper presented to the Forum on Urban Nutrition on ‘ Towards Innovations and Best Practices in Urban Nutrition’, Sponsored by Concern Worldwide; Ministry of Health, Kenya; Nairobi City Council; World Food Program and UNICEF; 25 th August 2010, Silver Springs, Nairobi, Kenya.Publisher
University of Nairobi Department of Food Science Nutrition and Technology