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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)
Falade, Kolawole. O., Ogundele, Opeolu. M., Ogunshe, Adenike O., Fayemi, Olanrewaju E., Ocloo, Fidelis C. K.Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1657-3
Date:
September, 2015
File:
PDF, 596 KB
english, 2015