Artigo · Revista · 2017

Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)

O. A. Abiodun, Adegbola Oladele Dauda, ADEBISI, T.T., C. D. Alonge

Croatian Journal of Food Science and Technology

• Acesso aberto · Diamante

Lê-lo10.17508/cjfst.2017.9.1.07