(1)
Ashaye, O.; Amusa, N. Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria. Pak. J. Nutr. 2009, 8 (3), 288–292. https://doi.org/10.3923/pjn.2009.288.292.