Evaluation of pure bacterial culture from fermented cassava as soy-yoghurt starter: A research note

Food Research International

Volumn 29, Issue 5-6, 1996, Pages 549-553

  Nsofor, L M ^a,b   Nsofor, O N ^a   Udegbe, C ^a   Nwoke, E C ^a  

^a ABIA STATE UNIVERSITY   (Nigeria)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Acid production; Culture activity; Fermented cassava; pH; Soy yoghurt; Soymilk; Yeast autolyzate

Indexed keywords

EID: 0040753711     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(95)00053-4     Document Type: Article

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