Eruteya, O.C. and Iwuji, E.U. 2020. Sensory Attributes of Soups Prepared with Wet, Micro-Waved and Dried ‘Ogiri’ Produced from Ricinus communis. Pakistan Journal of Nutrition. 19, 11, 12 (Nov. 2020), 513–516. DOI:https://doi.org/10.3923/pjn.2020.513.516.