Nutritional and sensory evaluation of African breadfruit-corn yoghurt
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Academic Journals
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http://academicjournals.org/journal/AJFS/article-full-text-pdf/C0ACD6956348
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Fortification of functional yogurt by the phytochemicals extracted from pomegranate peel;Applied Food Research;2024-12
2. Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks;Akademik Gıda;2023-08-29
3. Underutilised food crops for improving food security and nutrition health in Nigeria and Uganda—a review;Frontiers in Sustainable Food Systems;2023-07-05
4. Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals;Fermentation;2023-01-24
5. Developing a plant-based yoghurt recipe that has the same high-quality characteristics as conventional yoghurt;2022-10-17
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