Effects of Chemical Treatment and Pasteurization on the Shelf Life of Kunun Zaki (Sorghum and Maize Gruel)
Abel Abuh Maji, Omale James & Okoli Eric Chigozie · European Journal of Nutrition & Food Safety · 2011
This study was aimed to investigate the effects of chemical treatment as well as pasteurization on the shelf life of “kunun zaki” (a non-alcoholic beverage commonly consumed by the people of northern Nigeria), to increase the shelf life and preserve the quality of the beverage. K...
Open access
Research Article