Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)-Reference-Cited by-同舟云学术

Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)

Published:2009-03 Issue:3 Volume:44 Page:560-566
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Aminigo Ebiokpo Rebecca,Metzger Lloyd,Lehtola Peggy Sue

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01846.x/fullpdf

Reference29 articles.

1. Nutritive composition and physical characteristics of supplemented imitation milk from African yam bean (Sphenostylis stenocarpa);Aminigo;Global Journal of Pure and Applied Sciences,2007

2. Production of yoghurt-like product from African yam bean (Sphenostylis stenocarpa);Aminigo;Annals of Nutrition and Metabolism,2007

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