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Processing high protein munkoyo with increased probiotic viability.
Phiri, Sydney
(PhD candidate)
Fogliano, Vincenzo
(Promotor)
Smid, Eddy
(Promotor)
Linnemann, Anita
(Co-promotor)
Schoustra, Sijmen
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/06/15
→
15/10/19
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Countries
Zambia
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Lactic Acid Bacteria
Food Science
100%
Spontaneous Fermentation
Food Science
100%
Cereal-Based Beverage
Food Science
100%
Aroma Compound
Food Science
50%
Energy Drink
Food Science
33%
Starter Culture
Food Science
33%
Fermented Food
Food Science
16%
Food Security
Food Science
16%
Research output
Research output per year
2019
2019
2019
1
internal PhD, WU
Research output per year
Research output per year
Spontaneous fermentation of Munkoyo: a cereal-based beverage in Zambia
Phiri, S.,
15 Oct 2019
, Wageningen:
Wageningen University
.
112 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Lactic Acid Bacteria
100%
Spontaneous Fermentation
100%
Cereal-Based Beverage
100%
Aroma Compound
50%
Energy Drink
33%