EFFECT OF SODIUM BENZOATE ON THE QUALITY AND SENSORY PROPERTIES OF KUNUN-ZAKI SUPPLEMENTED WITH GROUNDNUT
The quality parameters of kunu-zaki supplemented with groundnut was investigated in this study. Millet, groundnut, ginger, dry red pepper and sugar were used for the production. After production, some samples were pasteurized at 700C for 30 minutes and stored at refrigerated (oC) and ambient condit...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Slovak University of Agriculture
2014-04-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2014/03/jmbfs_0603_aderinola.pdf |