Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet.
about
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blendsMetabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends.Brewing Technique of Mbege, a Banana Beer Produced in Northeastern TanzaniaTraditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosusGG”: Optimization by Response Surface Methodology
P2860
Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh
2003年學術文章
@zh-hant
name
Traditional non-alcoholic beve ...... and germinated finger millet.
@en
Traditional non-alcoholic beve ...... and germinated finger millet.
@nl
type
label
Traditional non-alcoholic beve ...... and germinated finger millet.
@en
Traditional non-alcoholic beve ...... and germinated finger millet.
@nl
prefLabel
Traditional non-alcoholic beve ...... and germinated finger millet.
@en
Traditional non-alcoholic beve ...... and germinated finger millet.
@nl
P2093
P2860
P1476
Traditional non-alcoholic beve ...... and germinated finger millet.
@en
P2093
Dorothy M Gimbi
Naofumi Kitabatake
Yasuyuki Oi
P2860
P304
P356
10.1080/09637480120092053
P577
2003-11-01T00:00:00Z