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

xvi,104

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書誌詳細
第一著者:	Akinyemi, Omolola Bosede
フォーマット:	学位論文
言語:	英語
出版事項:	Obafemi Awolowo University 2019
主題:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
オンライン･アクセス:	https://ir.oauife.edu.ng/handle/123456789/4323
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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