Research Article
Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages

Citation to this article as recorded by ASCI
Ajala, L.O., C.O. Apie, M.C. Ejiagha and C.E. Ominyi, 2019. Interrelationship of minerals in non-alcoholic beverages marketed within akanu ibiam federal polytechnic, unwana, Nigeria. Singapore J. Sci. Res., 9: 95-99.
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Amusa, N.A. and O.A. Ashaye, 2009. Effect of processing on nutritional, microbiological and sensory properties of kunun-zaki (A Sorghum Based Non-Alcoholic Beverage) widely consumed in Nigeria. Pak. J. Nutr., 8: 288-292.
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C.O. Ibegbulem, P.C. Chikezie 2014. Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations Am. J. Food Technol., 9: 56-62.
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Fujiwara, M. and S. Yoshida, 2001. Chloroplast targeting of chloroplast division FtsZ2 proteins in Arabidopsis. Biochem. Biophys. Res. Commun., 287: 462-467.
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Kantachote, D. and W. Charernjiratrakul, 2007. Effects of initial air removal methods on microorganisms and characteristics of fermented plant beverages. Pak. J. Biol. Sci., 11: 173-180.
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Kumolu-Johnson, C.A. and P.E. Ndimele, 2011. Anti-oxidative and anti-fungal effects of fresh ginger (Zingiber officinale) treatment on the shelf life of hot-smoked catfish (Clarias gariepinus, Burchell, 1822). Asian J. Biol. Sci., 4: 532-539.
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Madukwe, E.U., P.E. Eme and C.E. Okpara, 2013. Nutrient content and microbial quality of soymilk-carrot powder blend. Pak. J. Nutr., 12: 158-161.
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Tangestani, M.H. and F. Moore, 2002. Porphyry copper alteration mapping in the Meiduk area, Iran. Int. J. Remote Sens., 23: 4815-4825.
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