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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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Falade, Kolawole. O., Ogundele, Opeolu. M., Ogunshe, Adenike O., Fayemi, Olanrewaju E., Ocloo, Fidelis C. K.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2014
Gaiak:
Original Article
Sarrera elektronikoa: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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