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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书目详细资料
主要作者:	Akinyemi, Omolola Bosede
格式:	Thesis
语言:	英语
出版:	Obafemi Awolowo University 2019
主题:	Lactic Acid Bacteria Tiger Nut Milk Yoghurt Yoghurt production Milk production Bacteria fermentation Nutrition
在线阅读:	https://ir.oauife.edu.ng/handle/123456789/4323
标签:	添加标签没有标签, 成为第一个标记此记录!

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