The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
Ari, M.M., B.A. Ayanwale, T.Z. Adama and E.A. Olatunji, 2012. Evaluation of the chemical composition and anti nutritional factors (ANFs) levels of different thermally processed soybeans. Asian J. Agric. Res., 6: 91-98. CrossRef |
