Artigo · Revista · 2014

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

Kolawole O. Falade, Opeoluwa Mayowa Ogundele, AdenikeA. O. Ogunshe, Olanrewaju E. Fayemi, Fidelis C.K. Ocloo

Journal of Food Science and Technology

• Acesso aberto · Bronze
• Internacional · 2 países

Lê-lo10.1007/s13197-014-1657-3