Chemical and Sensory Evaluations of Composed Nigerian-Rice-Based Local Condiments and A Commercial Condiment
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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