ASHAYE, O.A.; AMUSA, N.A. Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria. Pakistan Journal of Nutrition, [S. l.], v. 8, n. 3, p. 288–292, 2009. DOI: 10.3923/pjn.2009.288.292. Disponível em: https://pjnonline.org/pjn/article/view/806. Acesso em: 10 jul. 2025.