Effect of Sprouting and Fermentation on Phytic Acid, in Common Bean (Phaseolus Vulgaris)
| dc.contributor.author | Wanyonyi, Philip W. | |
| dc.date.accessioned | 2014-07-11T05:30:45Z | |
| dc.date.available | 2014-07-11T05:30:45Z | |
| dc.date.issued | 2011 | |
| dc.identifier.uri | http://hdl.handle.net/11295/72621 | |
| dc.description | A project proposal submitted in partial fulfilment requirements for the award of a Degree in D.Sc Food Science and Technology | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Food Science, Nutrition and Technology College of Agriculture and Veterinary Sciences, University of Nairobi | en_US |
| dc.title | Effect of Sprouting and Fermentation on Phytic Acid, in Common Bean (Phaseolus Vulgaris) | en_US |
| dc.type | Thesis | en_US |
| dc.type.material | en_US | en_US |
