Data on Food Research Reported by Researchers at University of Johannesburg [Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize With Different Inocula]

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Period25 Nov 2022

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  • TitleData on Food Research Reported by Researchers at University of Johannesburg [Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize With Different Inocula]
    Media name/outletFood Daily News
    Country/TerritoryUnited States
    Date25/11/22
    PersonsOluwafemi Adebo, Adrian Abrahams, Kulsum Kondiah, Ezekiel Green
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