Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

"Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats"
written by Atamgba Agbor Asuk, Abbas Kisambira, Muhammad Lubowa, Denis Ssenabulya,
published by Food and Nutrition Sciences, Vol.7 No.4, 2016

has been cited by the following article(s):

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[2]	Biochemical Properties of Maize Bran with Special Reference to Different Phenolic Acids
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[3]	Effect of Partial Bran and Hull Restoration on the Quality Characteristics of Ogi: A Fermented Maize Starch Gruel
	Echem

[1]	BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS International Journal of Food Properties, 2021 DOI:10.1080/10942912.2021.1973026