Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)
Crossref DOI link: https://doi.org/10.1007/s13197-014-1657-3
Published Online: 2014-11-26
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Falade, Kolawole. O.
Ogundele, Opeolu. M.
Ogunshe, Adenike O.
Fayemi, Olanrewaju E.
Ocloo, Fidelis C. K.
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