Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

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Aug 05, 2021
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Physico-chemical, sensory and microbiological characteristics
of plain yoghurt from bambara groundnut (Vigna subterranea)
and soybeans (Glycine max)


Kolawole. O. Falade & Opeolu. M. Ogundele & Adenike O. Ogunshe &
Olanrewaju E. Fayemi & Fidelis C. K. Ocloo

Authors: Kolawole. O. Falade & Opeolu. M. Ogundele & Adenike O. Ogunshe & Olanrewaju E. Fayemi & Fidelis C. K. Ocloo