Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Symon Maina Mahungu"'
Publikováno v:
International Journal of Food Studies, Vol 1, Iss 1 (2012)
High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortifi
Externí odkaz:
https://doaj.org/article/57c4ccfa4a7349ec9216f8c1535603a7
Autor:
Peter Alphonce Obuong Alaru, Alfred Anakalo Shitandi, Symon Maina Mahungu, John Muasya Kilumba Muia
Publikováno v:
Open Journal of Animal Sciences. 13:1-19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::204a7fe3e0bc96db93832a5fa7923475
https://doi.org/10.4236/ojas.2023.131001
https://doi.org/10.4236/ojas.2023.131001
Autor:
Francis Gichuho Irungu, Chrysantus Mbi Tanga, Francis Gichuki Ndiritu, Lucy Mwaura, Mukani Moyo, Symon Maina Mahungu
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e033ee1949691c616d824d6bc0f6cb3d
https://doi.org/10.1111/jfpp.16941
https://doi.org/10.1111/jfpp.16941