African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Review

Spontaneously fermented kenyan milk products: A review of the current state and future perspectives

John Masani Nduko*
  • John Masani Nduko*
  • Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Joseph W. Matofari
  • Joseph W. Matofari
  • Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Zacchaeus Okoth Nandi
  • Zacchaeus Okoth Nandi
  • Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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Moses Barasa Sichangi
  • Moses Barasa Sichangi
  • Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115, Egerton, Kenya.
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  •  Received: 15 September 2016
  •  Accepted: 10 October 2016
  •  Published: 31 January 2017

How to cite this article

APA /
Nduko, J. M., Matofari, J. W., Nandi, Z. O., & Sichangi, M. B. (2017). Spontaneously fermented kenyan milk products: A review of the current state and future perspectives. African Journal of Food Science, 11(1), 1-11.
Chicago /
John Masani Nduko, Joseph W. Matofari, Zacchaeus Okoth Nandi and Moses Barasa Sichangi. "Spontaneously fermented kenyan milk products: A review of the current state and future perspectives." African Journal of Food Science 11, no. 1 (2017): 1-11.
MLA /
John Masani Nduko, et al. "Spontaneously fermented kenyan milk products: A review of the current state and future perspectives." African Journal of Food Science 11.1 (2017): 1-11.
DOI /
https://doi.org/10.5897/AJFS2016.1516
URL /
https://academicjournals.org/journal/AJFS/article-abstract/E3C45B662071

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

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