Chemical composition and sensory properties of soy-tiger nut cheese
DOI: https://doi.org/10.4038/cjs.v48i4.7676 | Journal eISSN: 2513-230X
Language: English
Page range: 353 - 358
Published on: Dec 9, 2019
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2019 M. A. Balogun, S. A. Oyeyinka, F. L. Kolawole, J. K. Joseph, G. E. Olajobi, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.