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Publications by C Muyanja

Traditional Processing, Microbiological, Physiochemical and Sensory Characteristics of Kwete, a Ugandan Fermented Maize Based Beverage

African Journal of Food, Agriculture, Nutrition and Development

Biological Sciences

English

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Microbiology of the Fermentation of Shamita, a Traditional Ethiopian Fermented Beverage

SINET: Ethiopian Journal of Science

English

The Nutritional, Biochemical and Health Effects of Makgeolli - A Traditional Korean Fermented Cereal Beverage

Journal of the Institute of Brewing

English

Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk

American Journal of Food Technology

English

Physicochemical, Microbiological and Sensory Characteristics of Cashew Milk Formulated Yoghurt

African Journal of Food Science

English

Nutritional and Sensory Properties of Co-Fermented Maize, Millet and Sorghum/Soybean Pap-(Ogi)

MOJ Food Processing & Technology

English

Nutritional Characteristics of Maize-Based Complementary Food Enriched With Fermented and Germinated Moringa Oleifera Seed Flour

International Journal of Food Science, Nutrition and Dietetics

English

Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese

Dairy Science and Technology

English

Microbiological and Sensory Characteristics of Mould-Ripened Salami Under Different Packaging Conditions

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Quality of Fermented Whey Beverage With Milk

Hemijska Industrija

Chemical Engineering

English