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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Xehetasun bibliografikoak
Egile nagusia:	Akinyemi, Omolola Bosede
Formatua:	Thesis
Hizkuntza:	ingelesa
Argitaratua:	Obafemi Awolowo University 2019
Gaiak:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Sarrera elektronikoa:	https://ir.oauife.edu.ng/handle/123456789/4323
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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