Naggayi Maureen
School of Food Technology Nutrition and Bioengineering, Makerere University, P.O. Box 7062, Kampala, Uganda
Archileo N. Kaaya
School of Food Technology Nutrition and Bioengineering, Makerere University, P.O. Box 7062, Kampala, Uganda
LiveDNA: 256.33396
Joy Kauffman
FARM STEW International,P.O. Box 291Princeton IL 61356, USA
Clare Narrod
Joint Institute for Food Safety and Applied Nutrition, University of Maryland, 5145 Campus Drive, Patapsco Building Suite 2134 College Park, MD 20740, USA
Abel Atukwase
School of Food Technology Nutrition and Bioengineering, Makerere University, P.O. Box 7062, Kampala, Uganda
LiveDNA: 256.26648
PDF Fulltext XML References Citation
How to cite this article
Naggayi Maureen, Archileo N. Kaaya, Joy Kauffman, Clare Narrod and Abel Atukwase, 2020. Enhancing Nutritional Benefits and Reducing Mycotoxin Contamination of Maize through Nixtamalization. Journal of Biological Sciences, 20: 153-162.
DOI: 10.3923/jbs.2020.153.162
URL: https://scialert.net/abstract/?doi=jbs.2020.153.162
DOI: 10.3923/jbs.2020.153.162
URL: https://scialert.net/abstract/?doi=jbs.2020.153.162