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 |
How to cite this article
N. A. Amusa 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. Pakistan Journal of Nutrition, 8: 288-292.
DOI: 10.3923/pjn.2009.288.292
URL: https://scialert.net/abstract/?doi=pjn.2009.288.292
DOI: 10.3923/pjn.2009.288.292
URL: https://scialert.net/abstract/?doi=pjn.2009.288.292