Unmilled sorghum malt was also added during preparation of umcombotsi.
Protus Simatende, Tendekayi Henry Gadaga, Stanley Jabulani Nkambule, Muthulisi Siwela 2015, 'Methods of preparation of Swazi traditional fermented foods', Journal of Ethnic Foodshttp://www.sciencedirect.com/science/article/pii/S2352618115000487. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Cell morphology, viability, osteocalcin activity, and alkaline phosphatase activity in milled versus unmilled surface were assessed.
Kee Hyung Rhyu, Chang Hoon Cho, Kyung Sik Yoon, Young Soo Chun 2016, 'Cell Morphology, Viability, Osteocalcin Activity, and Alkaline Phosphatase Activityin Milled versus Unmilled Surface of the Femoral Head', Journal of Orthopaedic Surgeryhttps://doi.org/10.1177/1602400320. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)