Researchers and authors can directly submit their manuscript online through this link Online Manuscript Submission.
Optimizing Fermentation Process and Sensory Acceptability of Traditional Ba-nana Beer (Urwagwa) Using A Bioprocess Method
Citation
Thierry Uzabakiriho and Uzodinma Eunice Uche Osinachi
Uzabakiriho, T., Osinachi, U.E.U. (2023). Optimizing Fermentation Process and Sensory Acceptability of Traditional Banana Beer (Urwagwa) Using A Bioprocess Method. Eng OA, 2(1), 28-38.