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pro vyhledávání: '"Abdulsalam, Khadijat O."'
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a completely randomized design model. Commercial yoghurt was the control Treatment (A) while other Treatments were B (25% rice milk plus 75% coconut milk)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______645::f262667624bc675e20ba2e962222b72b
http://purl.umn.edu/198319
http://purl.umn.edu/198319
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a completely randomized design model. Commercial yoghurt was the control Treatment (A) while other Treatments were B (25% rice milk plus 75% coconut milk)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b079ad598e83f71904985e458a293bb9