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Proximate Composition and Sensory Qualities of Milk Produced from Five Varieties of Rice (Oryza sativa)

Year: 2016 Type: Text Length: 2882  Words
Category: Academic Projects Content Rating: general
User Engagement: 0 ISBN: 2381-6228 (Online)
Access Type: premium


The study evaluated the proximate and sensory qualities of non-dairy milk produced from five varieties of rice (FARO57, FARO44, SIPI, DOKOGI and ACHA)

Author's Profile

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    Folorunso Adekunle

    Folorunso, A. A (Ph.D.) is a lecturer in the Department of Family, Nutrition and Consumer Sciences (Nutrition and Dietetics), Obafemi Awolowo University, Ile Ife, Nigeria. He is a member of the Nutrition Society of Nigeria.


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