Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit
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Academic Journals
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http://academicjournals.org/journal/AJFS/article-full-text-pdf/1B4E15150843
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4. Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp;CyTA - Journal of Food;2023-03-17
5. Effects of Utazi leaf (Gongronema latifolium) and Aloe vera (Aloe barbadensis) on the quality attribute of formulated herbal yoghurt;Brazilian Journal of Science;2023-03-16
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