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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محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Akinyemi, Omolola Bosede
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	Obafemi Awolowo University 2019
الموضوعات:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
الوصول للمادة أونلاين:	https://ir.oauife.edu.ng/handle/123456789/4323
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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