✦ LIBER ✦
The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt-Based Sorghum Beverage
✍ Scribed by Irakoze Pierre Claver; Hui-ming ZHOU; Hai-hua ZHANG; Ke-xue ZHU; Qin LI; Nicole Murekatete
- Book ID
- 117802370
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 444 KB
- Volume
- 10
- Category
- Article
- ISSN
- 1671-2927
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