Effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt
By: K. O. Salami, O. R. Karim, M. A. Belewu and G. M. Olapade
DOI: https://doi.org/10.4038/cjs.v49i4.7822 | Journal eISSN: 2513-230X
Language: English
Page range: 423 - 431
Published on: Dec 24, 2020
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2020 K. O. Salami, O. R. Karim, M. A. Belewu, G. M. Olapade, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.