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Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues Cover

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
By: Abiodun Victor Ikujenlola,  Esther Abiodun Adurotoye and  Hezekiah Adekanmi Adeniran  
Open Access
|Dec 2019

Authors

Abiodun Victor Ikujenlola

avjenlola@gmail.com

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Esther Abiodun Adurotoye

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Hezekiah Adekanmi Adeniran

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
DOI: https://doi.org/10.2478/aucft-2019-0018 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 147 - 156
Submitted on: Jul 4, 2019
Accepted on: Dec 9, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
kunun zaki,
milk analogues,
phytate,
reducing sugar
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Abiodun Victor Ikujenlola, Esther Abiodun Adurotoye, Hezekiah Adekanmi Adeniran, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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