Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread

by Ruth J. Kamoto, William Kasapila, Tinna A. Ng’ong’ola-Manani
Published 2018-09-01

Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

by Lizzie Saka, William Kasapila, Tinna A. Ng'ong'ola Manani, Vincent Mlotha
Published 2018-11-01