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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Bibliographische Detailangaben
1. Verfasser:	Akinyemi, Omolola Bosede
Format:	Abschlussarbeit
Sprache:	Englisch
Veröffentlicht:	Obafemi Awolowo University 2019
Schlagworte:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Online-Zugang:	https://ir.oauife.edu.ng/handle/123456789/4323
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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