Similar Items: Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage
- Nutritional composition and microbial communities of two non-alcoholic traditional fermented beverages from Zambia: A study of Mabisi and Munkoyo
- Fermentation kinetics of stems of sorghum and millet genotypes
- Fermentation and germination of pearl millet and cowpea : a review of nutritional quality, antinutritionalcompounds and functional properties
- Effect of transient thermal shocks on alcoholic fermentation performance
- Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
- The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Author: Nsingo-Kudita, Sakile
Author: Schoustra, Sijmen
- Nutritional composition and microbial communities of two non-alcoholic traditional fermented beverages from Zambia: A study of Mabisi and Munkoyo
- Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non-alcoholic fermented cereal beverage
- Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia