TY  - JOUR
T1  - Viscosities of Palm Oil and Palm Wine as Quality Indicators
AU - , J.C. Osuwa AU - , S.U. Mbamara 
JO  - Journal of Food Technology
VL  - 6
IS  - 4
SP  - 170
EP  - 172
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.170.172
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.170.172
KW  - Viscosity
KW  -palm oil
KW  -palm wine
KW  -fermentation
KW  -viscometer
AB  - The viscosities of various grades of two local fluids, palm oil and palm wine, commonly produced in Eastern part of Nigeria, have been investigated using a locally fabricated viscometer. The results show that viscosity of palm wine tails with fermentation to produce alcohol, while that of palm oil remains independent of the free fatty acid content which determines its quality.
ER  -