AiM> Vol.3 No.4, August 2013

Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria

 

Copyright © 2013 Aminat O. Adelekan, Adediran E. Alamu, Ngozi U. Arisa, Yetunde O. Adebayo, Abidemi S. Dosa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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Adelekan, A. , Alamu, A. , Arisa, N. , Adebayo, Y. and Dosa, A. (2013) Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage. Advances in Microbiology, 3, 389-397. doi: 10.4236/aim.2013.34053.

 

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