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

xvi,104

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Бібліографічні деталі
Автор:	Akinyemi, Omolola Bosede
Формат:	Дисертація
Мова:	Англійська
Опубліковано:	Obafemi Awolowo University 2019
Предмети:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
Онлайн доступ:	https://ir.oauife.edu.ng/handle/123456789/4323
Теги:	Додати тег Немає тегів, Будьте першим, хто поставить тег для цього запису!

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