Application of starter cultures in the production of Enturire – a traditional sorghum‐based alcoholic beverage

por Mukisa, Ivan M., Ntaate, Denis, Byakika, Stellah
Publicado 2016

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango jui...

por Natukunda, Sheilla, Muyonga, John H., Mukisa, Ivan M.
Publicado 2015

Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour

por Akande, Olamide A., Nakimbugwe, Dorothy, Mukisa, Ivan M.
Publicado 2017

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

por Mukisa, Ivan M., Byaruhanga, Yusuf B., Muyanja, Charles M. B. K., Langsrud, Thor, Narvhus, Judith A.
Publicado 2016

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

por Kort, Remco, Westerik, Nieke, Mariela Serrano, L., Douillard, François P., Gottstein, Willi, Mukisa, Ivan M., Tuijn, Coosje J., Basten, Lisa, Hafkamp, Bert, Meijer, Wilco C., Teusink, Bas, de Vos, Willem M., Reid, Gregor, Sybesma, Wilbert
Publicado 2015