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Article Title
Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe pinnata, Cymbopogon citratus and Syzygium aromaticum
Authored by
Nkemakonam Maryann Anene
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria.
Ogechukwu Favour Okafor
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria.
Ernest Eguono Emojorho
Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta, Nigeria.
Theophilus Maduabuchukwu Ikegwu
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria and Department of Food Science and Technology, Federal University Wukari, Nigeria.
Chika, Ukamaka Obiora
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria.
Chinenye, Sabina Mmuoh
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria.