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

Author:

Arise Abimbola KemisolaORCID,Malomo Sunday AbiodunORCID,Acho Marvellous AmarachiORCID,Ajao-Azeez Nofisat Damilola,Arise Rotimi Olusanya

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference38 articles.

1. Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense);Abiodun;Croatian Journal of Food Science and Technology,2017

2. Tetracarpidium Conophorum (African Walnut) seeds protects against diabetes-induced liver damage in rats treated with streptozotocin;Ajilore;Romanian Journal of Diabetes Nutrition and Metabolic Diseases,2020

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

4. Official methods of analysis,2012

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

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