Effect Of Lactic Fermentation On Nutritional Value For Traditional Starchy Porridges
| dc.contributor.author | Mbugua, S K | |
| dc.date.accessioned | 2013-07-30T13:37:35Z | |
| dc.date.available | 2013-07-30T13:37:35Z | |
| dc.date.issued | 2010 | |
| dc.identifier.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. | en |
| dc.identifier.uri | http://hdl.handle.net/11295/52657 | |
| dc.publisher | University of Nairobi | en |
| dc.title | Effect Of Lactic Fermentation On Nutritional Value For Traditional Starchy Porridges | en |
| dc.type | Presentation | en |
| local.publisher | Department of Food Science Nutrition and Technology | en |
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