Indigenous technical knowledge and formulations of thick (ugali) and thin (uji) porridges consumed in Kenya

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Wanjala, W. G.
Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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Onyango, A.
Department of Food Science and Technology, Jomo Kenyatta University of Science and Technology, P. O. Box 62000-00100, Nairobi, Kenya.
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Makayoto, M.
Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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Onyango, C.
Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Wanjala, W. G.
Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.

Onyango, A.
Department of Food Science and Technology, Jomo Kenyatta University of Science and Technology, P. O. Box 62000-00100, Nairobi, Kenya.

Makayoto, M.
Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.

Onyango, C.
Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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