Jump to Main Content
The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria
- Arogba, S.S., Ademola, A., Elum, M.
- Plant foods for human nutrition 1995 v.48 no.1 pp. 31-38
- beans, Parkia, soybeans, melons, fermented foods, condiments, chemical treatment, proximate composition, sensory evaluation, color, odors, texture, lipids, consumer preferences, traditional foods, ethyl ether, hexane, food quality, Nigeria