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OPTIMIZATION OF PROCESSING CONDITIONS FOR KUNUN-ZAKI, A SPONTANEOUSLY FERMENTED CEREAL-BASED BEVERAGE

✍ Scribed by MOJISOLA OLAYINKA EDEMA; OBEHI HELEN ANETOR

Book ID: 111342341
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 116 KB
Volume: 32
Category: Article
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.2009.00269.x

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