African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

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

Wanjala, W. G.
  • 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.
  • 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.
  • Makayoto, M.
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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Onyango, C.
  • Onyango, C.
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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  •  Received: 26 September 2016
  •  Accepted: 12 October 2016
  •  Published: 31 December 2016

How to cite this article

APA /
Wanjala, W. G., Onyango, A., Makayoto, M., & Onyango, C. (2016). Indigenous technical knowledge and formulations of thick (ugali) and thin (uji) porridges consumed in Kenya. African Journal of Food Science, 10(12), 385-396.
Chicago /
Wanjala, W. G., Onyango, A., Makayoto, M. and Onyango, C.. "Indigenous technical knowledge and formulations of thick (ugali) and thin (uji) porridges consumed in Kenya." African Journal of Food Science 10, no. 12 (2016): 385-396.
MLA /
Wanjala, et al. "Indigenous technical knowledge and formulations of thick (ugali) and thin (uji) porridges consumed in Kenya." African Journal of Food Science 10.12 (2016): 385-396.
DOI /
https://doi.org/10.5897/AJFS2016.1521
URL /
https://academicjournals.org/journal/AJFS/article-abstract/FD60ABC61629

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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