Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts
Crossref DOI link: https://doi.org/10.1007/s11694-019-00305-2
Published Online: 2019-10-25
Published Print: 2020-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Badejo, Adebanjo A. http://orcid.org/0000-0002-0785-4928
Nwachukwu, Uchechi
Ayo-Omogie, Helen N.
Fasuhanmi, Oluwagbemiga S.
Text and Data Mining valid from 2019-10-25
Version of Record valid from 2019-10-25
Article History
Received: 22 April 2019
Accepted: 15 October 2019
First Online: 25 October 2019