ISSN : 0970 - 020X, ONLINE ISSN : 2231-5039
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Chemical and Sensory Evaluations of Composed Nigerian-Rice-Based Local Condiments and A Commercial Condiment

Volume 23, Number 3

B. Boboye

Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State (Nigeria)

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ABSTRACT:

This study was carried out to compose condiments from a Nigerian rice, Oryza sativa variety

KEYWORDS:

Nigerian rice; local condiments; commercial condiment

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Copy the following to cite this article:

Boboye B. Chemical and Sensory Evaluations of Composed Nigerian-Rice-Based Local Condiments and A Commercial Condiment. Orient J Chem 2007;23(3).

Copy the following to cite this URL:

Boboye B. Chemical and Sensory Evaluations of Composed Nigerian-Rice-Based Local Condiments and A Commercial Condiment. Orient J Chem 2007;23(3). Available from: http://www.orientjchem.org/?p=20446

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