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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Bibliográfalaš dieđut
Váldodahkki:	Akinyemi, Omolola Bosede
Materiálatiipa:	Oahppočájánas
Giella:	eaŋgalasgiella
Almmustuhtton:	Obafemi Awolowo University 2019
Fáttát:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Liŋkkat:	https://ir.oauife.edu.ng/handle/123456789/4323
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

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