In vivo anti-diabetic activity, physicochemical and sensory properties of Kunu enriched with African walnut-Reference-Cited by-同舟云学术

In vivo anti-diabetic activity, physicochemical and sensory properties of Kunu enriched with African walnut

Published:2023-10 Issue: Volume:2 Page:100315
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Arise Abimbola Kemisola^ORCID,Malomo Sunday Abiodun^ORCID,Acho Marvellous Amarachi^ORCID,Ajao-Azeez Nofisat Damilola,Arise Rotimi Olusanya

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

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3. Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts;Akeem;Croatian Journal of Food Science and Technology,2018

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5. Chemical composition and sensory properties of soy-tiger nut cheese;Balogun;Ceylon Journal of Science,2019

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