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

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus t...

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Falade, Kolawole. O., Ogundele, Opeolu. M., Ogunshe, Adenike O., Fayemi, Olanrewaju E., Ocloo, Fidelis C. K.
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2014
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4554605/
https://ncbi.nlm.nih.gov/pubmed/26345001
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1657-3
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