📄 Peer-Reviewed Academic Output
Year: 2022
👁️ 66 Clicks
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Dr. DUPE TEMILADE OTOLOWO (Senior Lecturer) |
|---|---|
| Journal / Venue | Food Production, Processing and Nutrition 4 (1), 15, 2022 |
| Publication Year | 2022 |
| Article Clicks / Reads | 66 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:W7OEmFMy1HYC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
TEMILADE OTOLOWO, D. (2022). Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt. Food Production, Processing and Nutrition 4 (1), 15, 2022. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:W7OEmFMy1HYC