Discussion on: Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends

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Article Title

Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends

Authored by

Chi Ngunjoh Emmanuel
Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Makurdi, Nigeria.

Rose Erdoo Kukwa
Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Makurdi, Nigeria.

luter Leke
Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Makurdi, Nigeria.

DOI or Article Link

https://doi.org/10.9734/ejnfs/2024/v16i101551

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