CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE. – Blazingprojects.com – Complete Project Material
[ad_1] Project Description INTRODUCTION Kunun zaki is a traditional, non-alcoholic and non-carbonated beverage widely consumed in Northern Nigeria and is becoming popular in the South .It is consumed at any time of the day…
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