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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Ngā taipitopito rārangi puna kōrero
Kaituhi matua:	Akinyemi, Omolola Bosede
Hōputu:	Thesis
Reo:	Ingarihi
I whakaputaina:	Obafemi Awolowo University 2019
Ngā marau:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Urunga tuihono:	https://ir.oauife.edu.ng/handle/123456789/4323
Tags:	Tāpirihia he Tūtohu No Tags, Be the first to tag this record!

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