RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk
https://doi.org/10.31248/RJFSN2021.135 | Article Number: 67DE6D2E1 | Vol.7 (2) - April 2022
Received Date: 21 January 2022 | Accepted Date: 18 February 2022 | Published Date: 30 April 2022
Authors: Musa Omotayo Jimoh* and Opeoluwa Funlola Kole
Keywords: Analysis, fermentation, attribute, evaluate, sample, wine.
APA STYLE
Jimoh, M. O., & Kole, O. F. (2022). Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk. Research Journal of Food Science and Nutrition, 7(2), 30-38.
HARVARD STYLE
Jimoh, M. O. and Kole, O. F. 2022. Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk. Research Journal of Food Science and Nutrition, 7(2), Pp. 30-38.
VANCOUVER STYLE
Jimoh MO & Kole OF. Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk. Research Journal of Food Science and Nutrition. 2022 Apr 30:7(2): 30-38.
Copyright © 2026 Integrity Research Journals. All rights reserved.