This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Effects of Varying Grilled Sorghum Content on the Quality Parameters of Urwagwa, a Traditional Rwandese Banana-based Alcoholic Beverage, Journal of Food Research, October 2018, Canadian Center of Science and Education,
DOI: 10.5539/jfr.v7n6p70.
You can read the full text:
The following have contributed to this page
