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Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations
(Functional Foods in Health and Disease, 2011-05-24)
: Lye, sodium hydroxide and potassium hydroxide has been used over the years in
food preparation including the preparation of vegetables and dried meat products, washing or
chemical peeling of fruits and vegetables, cocoa ...