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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Dades bibliogràfiques
Autor principal:	Akinyemi, Omolola Bosede
Format:	Thesis
Idioma:	anglès
Publicat:	Obafemi Awolowo University 2019
Matèries:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Accés en línia:	https://ir.oauife.edu.ng/handle/123456789/4323
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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