Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8588963 | Journal of Ethnic Foods | 2017 | 33 Pages |
Abstract
Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jane Misihairabgwi, Ahmad Cheikhyoussef,