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

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A. O. Dauda; T. T. Adebisi; C. D. Alonge; O. A. Abiodun;
(2017)

This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The ta... View more
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