Sensory and Microbiological Quality Attributes of Laboratory Produced Tigernut Milk during Ambient Storage
O. Akoma, S. Danfulani, A. O. Akoma & M. E. Albert · Journal of Advances in Biology & Biotechnology · 2016
Tigernut milk produced from the seed of tigernut (Cyperus esculentus L.) was pasteurized and treated with or without the addition of chemical preservatives (singly- 0.08% sodium benzoate, 0.02% sodium azide or in combination- 0.04% sodium benzoate + 0.01% sodium azide). These wer...
Open access
Research Article
10.9734/JABB/2016/25741