Funder
Botswana University of Agriculture and Natural Resources
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1. Plant-based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges;Discover Food;2024-08-27
2. The effect of herbal Lippia javanica extracts on the bioactive content, functional properties, and sensorial profile of biofortified-orange maize based fermented maheu;Applied Food Research;2024-06
3. Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage;International Journal of Food Science & Technology;2023-12-26
4. Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula;Fermentation;2023-01-10
5. The Effect of Herbal Lippia Javanica Extracts on the Bioactive Content, Functional Properties, and Sensorial Profile of Biofortified-Orange Maize Based Fermented Maheu;2023