Open AccessTraditional processing, microbiological, physiochemical and sensory characteristics of kwete, a Ugandan fermented maize based beverage
Author(s) -
Charles Muyanja,
BS Namugumya
Publication year - 2009
Publication title -
african journal of food agriculture nutrition and development
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.22
H-Index - 11
eISSN - 1684-5374
pISSN - 1684-5358
DOI - 10.4314/ajfand.v9i4.43876
Subject(s) - fermentation , food science , organoleptic , raw material , lactic acid , titratable acid , chemistry , mathematics , biology , bacteria , organic chemistry , genetics
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