Assessment of the physicochemical and sensory properties of probiotic malt beverage produced from sorghum and barley using probiotic strains (Lactobacillus acidophilus and saccharomyces cerevisiae)
Crossref DOI link: https://doi.org/10.30574/msarr.2024.12.2.0202
Published Online: 2024-12-30
Update policy: https://doi.org/10.30574/msarr.ourcrossmarkpolicy
Chiamaka Maria-Goretti Adinnu,
Ijeoma Lawretta Princewill-Ogbonna,
Obinna Eni Agwo,
Uzoefuna Chima Casmir,
