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Journal Article
Dr. Heka Kamau

Submitted by: Dr. Heka Kamau, School of Agriculture and Biotechnology

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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes.

Category
Journal Article
Reference

Nkhata, S.G., Ayua, E., Kamau, E.H. & Shingiro, J-B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science & Nutrition, Vol. 6(7), pp. 2446-2458.

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