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    • Physico-chemical properties of flour from kibuzi and PHIA 25 bananas. 

      Wamue-Ngare, G.N.; Ng'an'ga, Z.; Manyama, A.; Mwangi, M.; Muyonga, J. H. (Inter-University Council for East Africa Lake Victoria Research Initiative, 2012)
      Flour was made from PHIA 25, a high yielding dessert banana cultivar, which is not very widely accepted for fresh consumption and compared to flour from kibuzi,a widely con-sumed cooking banana type. The proximate ...