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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Библиографические подробности
Главный автор:	Akinyemi, Omolola Bosede
Формат:	Диссертация
Язык:	английский
Опубликовано:	Obafemi Awolowo University 2019
Предметы:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Online-ссылка:	https://ir.oauife.edu.ng/handle/123456789/4323
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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