Properties of “nono,” a Nigerian fermented milk food
Author:
Publisher
Informa UK Limited
Subject
Ecology,General Medicine,Food Science,Medicine (miscellaneous)
Link
http://www.tandfonline.com/doi/pdf/10.1080/03670244.1992.9991236
Reference8 articles.
1. Changes in the acidity and lactic acid content of ‘Nono’, a Nigerian cultured milk product
2. Properties of Commercial Flavored Frozen Yogurts
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