机译:用水果纸浆的Kunu-Zaki制定的新型冰淇淋产品的营养和感官评价
Department of Biochemistry College of Health Sciences Benue State University Makurdi Benue State NigeriaCenter for Food Technology and Research Benue State University Makurdi Benue State Nigeria;
Center for Food Technology and Research Benue State University Makurdi Benue State Nigeria;
Department of Biochemistry Faculty of Science Federal University Lafia Nasarawa State Nigeria;
Center for Food Technology and Research Benue State University Makurdi Benue State Nigeria;
Kunu-Zaki; Ice Cream; Value Addition; Soymilk; Nutritional Value; Fruit Pulp;