Physicochemical, microbiological and sensory characteristics of kunu prepared from millet, maize and Guinea corn and stored at selected temperatures

Advance Journal of Food Science and Technology

Volumn 2, Issue 1, 2010, Pages 41-46

  Adebayo, G B ^a   Otunola, G A ^a   Ajao, T A ^b  

^a UNIVERSITY OF ILORIN   (Nigeria)

^b Kwara State Polytechnic   (Nigeria)

Author keywords

Beverage; Cereals; Kunu; Microbiological; Physicochemical; Sensory evaluation and trace elements

Indexed keywords

CEREALS; KUNU; MICROBIOLOGICAL; PHYSICOCHEMICAL; SENSORY EVALUATION;

AGRICULTURAL CHEMICALS; BEVERAGES; GRAIN (AGRICULTURAL PRODUCT); MANGANESE; MOISTURE; MOISTURE DETERMINATION; TRACE ANALYSIS;

TRACE ELEMENTS;

BACTERIA (MICROORGANISMS); FUNGI; ZEA MAYS;

EID: 79953082443     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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