The Effect of Fermentation on Protein Content of Corn

ISBN-13: 9783847323174 / Angielski / Miękka / 2011 / 108 str.

Prapti Nehal Patel

O autorze

Prapti Nehal Patel holds M.Sc. in Food Biotechnology and B.Sc. in Food Science and Quality Control (S.P. University, India). She lectures at Chepkoilel University College (a constituent college of Moi University), Department of Family and Consumer Sciences. Her research interests are Food Product Development, Food Science, Nutrition and Dietetics.