Browsing by Author "Mahungu, S.M."

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Effect of fermentation on protein digestibility of soybean and sweet potato blends: aspergillus oryzae vs. Lactobacillus plantarum

Tuitoek, Prisca J.; Mahungu, S.M.; Shalo, P.L.; Kiplamai, F. K. (2009)

The improvement of nutritional quality of foods through fermentation has been practiced for long.Fermentation imparts desirable characteristics to products and makes them more utilizable nutrient sources than the unfermented ...