PDF) Using Food Grade Lye “omushelekha” in the Formulation of Health  Products from Commonly Consumed African Indigenous Vegetables and Vegetable  Combinations

PDF) Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

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PDF | Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables | Find, read and cite all the research you need on ResearchGate

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