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Studies on microbial and biochemical changes during fermentation of -mutandabota, a fermented baobab fruit pulp milk product.
Mpofu, Augustine
(PhD candidate)
Smid, Eddy
(Promotor)
Zwietering, Marcel
(Promotor)
Linnemann, Anita
(Co-promotor)
Food Microbiology
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
2/01/10
→
19/10/15
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Countries
Zimbabwe
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.
Lactobacillus rhamnosus
Food Science
100%
Probiotics
Food Science
100%
Functional Food
Food Science
100%
Fruit Pulp
Food Science
75%
Raw Milk
Food Science
50%
Viable Cell Count
Food Science
25%
Nutritive Value
Food Science
25%
Food Pathogen
Food Science
25%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Development of probiotic mutandabota, a locally sustainable functional food incorporating Lactobacillus rhamnosus
Mpofu, A.,
19 Oct 2015
, Wageningen:
Wageningen University
.
175 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Functional Food
100%
Probiotics
100%
Lactobacillus rhamnosus
100%
Fruit Pulp
75%
Raw Milk
50%