Article · Journal · 2017

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

Croatian Journal of Food Science and Technology

Citations: 14from other works
Field-weighted impact: 0.591.00 is the world average for its field and year
Among its field: 72nd percentileby citations, against works of its field and year
Authors: 4from 1 institution

Authors

4 authors

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