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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Detalles Bibliográficos
Autor Principal:	Akinyemi, Omolola Bosede
Formato:	Thesis
Idioma:	inglés
Publicado:	Obafemi Awolowo University 2019
Subjects:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Acceso en liña:	https://ir.oauife.edu.ng/handle/123456789/4323
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

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