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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Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Akinyemi, Omolola Bosede
Μορφή:	Thesis
Γλώσσα:	Αγγλικά
Έκδοση:	Obafemi Awolowo University 2019
Θέματα:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Διαθέσιμο Online:	https://ir.oauife.edu.ng/handle/123456789/4323
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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