Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

Published 2014 View Full Article

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Title
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)
Authors
Keywords
Bambara groundnut, Soybeans, Fermentation, Yoghurt, Quality
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 9, Pages 5858-5865
Publisher
Springer Nature
Online
2014-12-01
DOI
10.1007/s13197-014-1657-3
References
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