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Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts
Badejo, Adebanjo A., Nwachukwu, Uchechi, Ayo-Omogie, Helen N., Fasuhanmi, Oluwagbemiga S.Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-019-00305-2
Date:
October, 2019
File:
PDF, 910 KB
2019