Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues
Authors
Abiodun Victor Ikujenlola
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
Esther Abiodun Adurotoye
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
Hezekiah Adekanmi Adeniran
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
Language: English
Page range: 147 - 156
Submitted on: Jul 4, 2019
Accepted on: Dec 9, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2019 Abiodun Victor Ikujenlola, Esther Abiodun Adurotoye, Hezekiah Adekanmi Adeniran, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.