Akinyemi, O. B. (2019). Assessment of the nutritional quality of lactic acid bacteria fermentation of tiger nut (cyperus esculentus) milk for yoghurt production. Obafemi Awolowo University.
Cita Chicago (17th ed.)Akinyemi, Omolola Bosede. Assessment of the Nutritional Quality of Lactic Acid Bacteria Fermentation of Tiger Nut (cyperus Esculentus) Milk for Yoghurt Production. Obafemi Awolowo University, 2019.
Cita MLA (9th ed.)Akinyemi, Omolola Bosede. Assessment of the Nutritional Quality of Lactic Acid Bacteria Fermentation of Tiger Nut (cyperus Esculentus) Milk for Yoghurt Production. Obafemi Awolowo University, 2019.
Atenció: Aquestes cites poden no estar 100% correctes.