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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Detaylı Bibliyografya
Yazar:	Akinyemi, Omolola Bosede
Materyal Türü:	Tez
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Obafemi Awolowo University 2019
Konular:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Online Erişim:	https://ir.oauife.edu.ng/handle/123456789/4323
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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