"Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk"
written by Sherifah Monilola Wakil, Oluwatobi Tolu Ayenuro, Kubrat Abiola Oyinlola,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014
has been cited by the following article(s):
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[14] Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria
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[15] Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk
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[17] Novel Fermented Fruit and Vegetable-Based Products
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[18] Influence of preservation methods on ph and microbiological quality of tiger nut (Cyperus esculentus) milk
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[21] Production and Evaluation of Yoghurt from Mixtures of Cow Milk, Milk Extract from Soybean and Tiger Nut
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