Artigo · Revista · 2016

Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk

Fidelis M. Kpodo, Emmanuel Ohene Afoakwa, Un iversity of Ghana, Legon, Accra , Ghana, Firibu Kwesi Saalia, B. Amoa

African Journal of Food Agriculture Nutrition and Development

• Acesso aberto · Dourado

Lê-lo10.18697/ajfand.76.16090