Concepedia

Richard Mang’oka

RM

2

Publications

271

Citations

2

H-Index

2001

Active since

Affiliations

Jomo Kenyatta University of Agriculture and Technology(Current)

Richard Mang’oka is an author at Jomo Kenyatta University of Agriculture and Technology specializing in food chemistry, food fermentation, and food quality.

Top concepts

Publications per year

2001–2002

2

Publications

2

Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

M. Obanda, P.O. Owuor, Richard Mang’oka · Food Chemistry · 2001 · 168 citations

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Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

M. Obanda, P.O. Owuor, Richard Mang’oka et al. · Food Chemistry · 2002 · 103 citations

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