Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)
Research output: Contribution to journal › Journal article
Original language | English |
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Journal | World journal of microbiology & biotechnology |
Volume | 14 |
Pages (from-to) | 451-456 |
Number of pages | 6 |
Publication status | Published - 1998 |
ID: 7740026