Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 560-566

  Aminigo, Ebiokpo Rebecca ^a   Metzger, Lloyd ^a   Lehtola, Peggy Sue ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

African yam bean; Lactic acid fermentation; Lactobacillus bulgaricus; Sphenostylis stenocarpa; Streptococcus thermophilus; Yoghurt

Indexed keywords

BACTERIA (MICROORGANISMS); DIOSCOREA ALATA; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; SPHENOSTYLIS STENOCARPA; STREPTOCOCCUS THERMOPHILUS;

EID: 59549095892     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01846.x     Document Type: Article

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