Keyword 'Sensory Quality' Publications

Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures

Author(s): Isaac Amechi Onyimba, Janet Uchechukwu Itelima, Mojisola Olubunmi Job, Abigail Ify Ogbonna, Comfort Ochoule Ode

Keywords: Fermentation, Lactic Acid Bacteria, Kununn-Zaki, Cereal Beverage, Sensory Quality

Abstract   References Volume 6 - Sep 2017 DOI: 10.18483/ijSci.1370

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Volume 13, June 2024


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