Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut ( Vigna subterranea ) yogurt from reconstituted Bambara groundnut milk powder-Reference-Cited by-同舟云学术

Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut ( Vigna subterranea ) yogurt from reconstituted Bambara groundnut milk powder

Published:2019-09-30 Issue:10 Volume:8 Page:5238-5248
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Hardy Zolelwa¹^ORCID,Jideani Victoria A.¹

Affiliation:

1. Department of Food Science and Technology Cape Peninsula University of Technology Bellville 7535 South Africa

Funder

Cape Peninsula University of Technology

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.951

Reference63 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder

2. The physio‐chemical and organoleptic properties of milk fabricated from Glycine max, Vigna subterranean and Sphenostylis stenocarpa;Agunbiade S. O.;Journal of Chemical and Pharmaceutical Research,2011

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