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Application of pure cultures on the fermentation of uji (an east african sour cereal porridge).

dc.contributor.authorMbugua, S K
dc.date.accessioned2013-06-11T15:54:49Z
dc.date.available2013-06-11T15:54:49Z
dc.date.issued1992
dc.identifier.citationMbugua, S. K & Njenga, J(1992). Application of pure cultures on the fermentation of uji (an east african sour cereal porridge). Lebensmittel - Wissenschaft + Technologie ;17(5):252-256en
dc.identifier.issn0023-6438
dc.identifier.urihttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/31833
dc.descriptionJournal articleen
dc.language.isoenen
dc.subjectCereal producten
dc.subjectFermented producten
dc.subjectTechnologyen
dc.subjectLactic fermentationen
dc.subjectLactobacillusen
dc.subjectStreptococcusen
dc.subjectKeeping qualityen
dc.subjectPorridgeen
dc.titleApplication of pure cultures on the fermentation of uji (an east african sour cereal porridge).en
dc.title.alternativeApplication of pure cultures on the fermentation of uji (an east african sour cereal porridge).en
dc.typeArticleen
local.publisherDepartment of Food Science, Nutrition and Technology, University of Nairobien


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