Effect of lactic acid bacteria fermentation and tigernut supplementation on the nutritional quality and microbial safety of Kunun zaki beverage.

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Bibliographic Details
Title:	Effect of lactic acid bacteria fermentation and tigernut supplementation on the nutritional quality and microbial safety of Kunun zaki beverage.
Authors:	Kalu, Sandra Chidinma^1,2 onyi@yahoo.com, Olaoye, Olusegun Ayodele^1,2, Ukom, Anthony Nwankwo^1,2
Source:	Records of Agricultural & Food Chemistry. 2026, Vol. 6 Issue 1, p1-7. 7p.
Database:	Academic Search Ultimate

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