Open AccessSensory Attributes of Soups Prepared with Wet, Micro-Waved and Dried ‘Ogiri’ Produced from Ricinus communis
Author(s) -
O. C. Eruteya,
Esther U. Iwuji
Publication year - 2020
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2020.513.516
Subject(s) - ricinus , food science , chemistry , sensory system , biology , biochemistry , neuroscience
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