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The art of mabisi production: A traditional fermented milk

Fig 3

Flow diagram of 7 mabisi production methods.

Each method is denoted by a roman numeral from I-VII, which are as follows: I-Tonga, II-Thick tonga, III-Backslopping,IV-Illa, V-Barotse, VI-Creamy and VII- Cooked.

Fig 3

doi: https://doi.org/10.1371/journal.pone.0213541.g003