The effect of roasting, storage temperature, and ethanoic basil (Ocimum basilicum L.) extract on the oxidative stability of crude sesame (Sesamum indicum L.) oil

por Gebremeskel, Abrehet F., Ngoda, Peninah N., Kamau‐Mbuthia, Elizabeth W., Mahungu, Symon M.
Publicado 2022

Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

por Mwove, Johnson K., Gogo, Lilian A., Chikamai, Ben N., Omwamba, Mary, Mahungu, Symon M.
Publicado 2018