Research Output per year
This project, aims to explore the advantages of traditional fermentations methods of whole grain consumption and current knowledge of cereal bioprocessing. The project takes a multidisciplinary approach, bringing together experts on food technology, food chemistry, microbiology and nutrition in Africa (Kenya and Burkina Faso) and Europe (Finland and Portugal).
|Effective start/end date||01/09/2014 → 31/12/2017|
- Unknown funder
Maina, H. N., 2018, In : Critical Reviews in Food Science and Nutrition. 58, 6, p. 1002-1022 21 p.
Research output: Contribution to journal › Review Article › Scientific › peer-review
Activities per year
Ndegwa Maina (Speaker: Presenter)
8 Sep 2015
Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars