Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers-Reference-Cited by-同舟云学术

Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers

Published:2021-08-26 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ogundipe Oladeinde O.¹^ORCID,Fasogbon Beatrice Mofoluwaso²³^ORCID,Ogundipe Flora Olubunmi⁴,Oredope Omolade¹,Amaezenanbu Rufina Udoka¹

Affiliation:

1. Department of Food Technology Yaba College of Technology Lagos Nigeria

2. Department of Food Technology Federal Institute of Industrial Research Lagos Nigeria

3. Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa

4. Department of Biological Sciences Yaba College of Technology Yaba, Lagos Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15884

Reference44 articles.

1. Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack

2. Effects of processing methods on the quality of yoghurt‐like products from tigernut (Cyperus esculentus);Adgidzi E. A.;Pat,2014

3. Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria

4. Physicochemical, microbiological and sensory qualities of milk extract from three varieties of tigernut during storage;Babatuyi C. Y.;Food Science and Quality Management,2019

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