Citation to this article as recorded by
Chemical Composition and Bioavailability of Zinc and Iron in
Kunu-Zaki, a Nigerian Traditional Beverage International Journal of Pharmacology, Phytochemistry and Ethnomedicine |
Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum Foods Vol. 10, Issue 7, 1447, 2021 |
How to cite this article
C.O. Ibegbulem and P.C. Chikezie, 2014. Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced
from Sprouted and Unsprouted Guinea Corn and Their Correlations. American Journal of Food Technology, 9: 56-62.
DOI: 10.3923/ajft.2014.56.62
URL: https://scialert.net/abstract/?doi=ajft.2014.56.62
DOI: 10.3923/ajft.2014.56.62
URL: https://scialert.net/abstract/?doi=ajft.2014.56.62