Article · Journal · 2014

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

Journal of Food Science and Technology

Citations: 66from other works
Field-weighted impact: 1.761.00 is the world average for its field and year
Among its field: 86th percentileby citations, against works of its field and year
Authors: 5from 3 institutions

Authors

5 authors across 3 institutions in 2 countries