Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.

by Sydney Phiri, Sijmen E Schoustra, Joost van den Heuvel, Eddy J Smid, John Shindano, Anita Linnemann
Published 2019-01-01

The art of mabisi production: A traditional fermented milk.

by Himoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, Elias Kuntashula, John Shindano, Eddy J Smid
Published 2019-01-01

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

by Himoonga Bernard Moonga, Himoonga Bernard Moonga, Himoonga Bernard Moonga, Himoonga Bernard Moonga, Sijmen E. Schoustra, Sijmen E. Schoustra, Joost van den Heuvel, Anita R. Linnemann, Md Sainur Samad, John Shindano, Eddy J. Smid
Published 2020-07-01