Corpus ID: 33824485

Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients

@inproceedings{Griffiths2014ImportanceOO,
  title={Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients},
  author={Dr Robert Griffiths},
  year={2014}
}
1 Citations
Process analysis and nutritional quality of porridge composite flours developed from legume-based ingredients grown in Nandi County
Protein energy malnutrition is highly prevalent among low income earners in rural communities in Kenya. This has necessitated the need to diversify the local diet. Fortunately, legumes such asExpand