Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) Collections by Subject "Ingredient levels"
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Optimizing Ingredient levels for the production of Eshabwe, a milk-based sauce from western Uganda.
(Makerere University, 2023-12-07)Eshabwe, is a traditional condiment derived from ripened butter or ghee. Its processing involves use of varying recipes and unstandardized raw materials thus posing potential health risks to consumers. To enhance its safety, ...