Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Oluwafemi Yerumoh"'
Autor:
SARAFA ADEYEMI AKEEM, OLUWAFEMI YERUMOH, OLUWADAMILOLA LEIGH, KEHINDE BAMGBALA, GABRIEL OKEKE, FADEYINMI SOKUNBI, IBRAHIM OLAYIWOLA
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 226-233 (2018)
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. This study was therefore designed to explore the potentials of coconut milk and cow milk prepared from full cream powdered milk in the
Externí odkaz:
https://doaj.org/article/f9d63b13f3994dd8b4e400af049eb650
Autor:
Oluwadamilola Leigh, Kehinde Bamgbala, Oluwafemi Yerumoh, Gabriel Okeke, Sarafa A. Akeem, Ibrahim Olayiwola, Fadeyinmi Sokunbi
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 226-233 (2018)
Croatian journal of food science and technology
Volume 10
Issue 2
Croatian journal of food science and technology
Volume 10
Issue 2
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. This study was therefore designed to explore the potentials of coconut milk and cow milk prepared from full cream powdered milk in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fcc6a3560bf68a8490f7d75f0d316eb
http://hrcak.srce.hr/file/308840
http://hrcak.srce.hr/file/308840