Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

Paul Kiprono Chelule, H. P. Mbongwa, S. Carries, N. Gqaleni*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

51 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences

Chemical Compounds