Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu
S. T. Gbaa, S. A. Ahemen, M. O. Eke & P. O. Ochelle · Asian Food Science Journal · 2019
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...
Open access
Research Article
10.9734/afsj/2019/v11i430066