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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Hlavní autor:	Akinyemi, Omolola Bosede
Médium:	Diplomová práce
Jazyk:	angličtina
Vydáno:	Obafemi Awolowo University 2019
Témata:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
On-line přístup:	https://ir.oauife.edu.ng/handle/123456789/4323
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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