Assessment of the nutritional quality of lactic acid bacteria fermentation of tiger nut (cyperus esculentus) milk for yoghurt production

Assessment of the nutritional quality of lactic acid bacteria fermentation of tiger nut (cyperus esculentus) milk for yoghurt production

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Bibliografske podrobnosti
Glavni avtor:	Akinyemi, Omolola Bosede
Format:	Thesis
Jezik:	angleščina
Izdano:	Obafemi Awolowo University 2019
Teme:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Online dostop:	https://ir.oauife.edu.ng/handle/123456789/4323
Oznake:	Označite Brez oznak, prvi označite!

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