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