📄 Peer-Reviewed Academic Output
Year: 2015
👁️ 43 Clicks
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)
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 | Assoc. Prof. olanrewaju Emmanuel Fayemi (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Science and Technology |
| Publication Year | 2015 |
| Article Clicks / Reads | 43 readers clicked (View Article) |
| DOI (Digital Object Identifier) | https://doi.org/10.1007/s13197-014-1657-3 ↗ |
| Article / Publisher Link | https://doi.org/10.1007/s13197-014-1657-3 ↗ |
| Department | Public Health |
| College / Faculty | College of Allied Health Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Emmanuel Fayemi, o. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of Food Science and Technology. https://doi.org/10.1007/s13197-014-1657-3