Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp-Reference-Cited by-同舟云学术

Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp

Published:2023-03-17 Issue:1 Volume:21 Page:198-208
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Mwangi Angela Wanjiku¹^ORCID,Kunyanga Catherine Nkirote¹^ORCID,Onyango Cecilia Moraa²^ORCID

Affiliation:

1. Department of Food Science, Nutrition and Technology, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya

2. Department of Plant Science and Crop Protection, Faculty of Agriculture, University of Nairobi, Nairobi, Kenya

Funder

ESSA

European Union

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2188060

Reference59 articles.

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3. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage;Abegaz K.;African Journal of Biotechnology,2007

4. Chemical composition and microbiological quality of baobab (Adansonia digitata L.) fruit fortified yoghurt;Adelekan A. O.;Nigerian Journal of Microbiology,2020

5. Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania