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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Detalhes bibliográficos
Autor principal:	Akinyemi, Omolola Bosede
Formato:	Thesis
Idioma:	inglês
Publicado em:	Obafemi Awolowo University 2019
Assuntos:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Acesso em linha:	https://ir.oauife.edu.ng/handle/123456789/4323
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