Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp"
written by Ogo Ogo, Bai Emmanuella, Efiong Esienanwan, Enenche Daniel,
published by Food and Nutrition Sciences, Vol.12 No.5, 2021

has been cited by the following article(s):

[1]	In vivo anti-diabetic activity, physicochemical and sensory properties of Kunu enriched with African walnut
	Azeez… - Food Chemistry …, 2023

[2]	Food Chemistry Advances

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[3]	In vivo anti-diabetic activity, physicochemical and sensory properties of Kunu enriched with African walnut Food Chemistry Advances, 2023 DOI:10.1016/j.focha.2023.100315