Browsing Masters Degrees (Physiology) by Subject "Maize products."
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A comparative assessment of local, commercial and homemade amahewu with respect to nutritional value, hygiene, and other health benefits to the community. (2003)Fermentation is a process by which primary food products are modified biochemically by the action of microorganisms and/or their enzymes. Several societies have, over the years, intentionally carried it out to enhance the ...