INFLUENCE OF THERMAL ENZYMATIC HYDROLYSIS OF CEREAL STARCH ON THE PHYSICO-CHEMICAL QUALITY OF KUNUN-ZAKI (A fermented non-alcoholic cereal beverage).

Authors

  • O. Akoma1
  • O. O. Agarry
  • I. Nkama

Abstract

Abstract not available in the source database.

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Published

2010-01-01

Issue

Vol. 1 No. 3 (2010): Volume 1, Issue 3

Section

Articles