Chemical Composition of an East African Traditional Beverage, Togwa
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0203343
Reference17 articles.
1. The need for process optimization of African fermented foods and beverages
2. The Acceptance and Intake of Bulk-Reduced Weaning Foods: The Luganga Village Study
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