Now showing items 1-1 of 1
Assessment of the nutritional quality of lactic acid bacteria fermentation of tiger nut (cyperus esculentus) milk for yoghurt production
(Obafemi Awolowo University, 2017)
This study investigated the technological and bio-preservative properties of lactic acid bacteria (LAB) as starter culture in the fermentation of tiger nut milk for highly nutritive yoghurt production. It also evaluated ...