Quality Evaluation of Soycorn Yoghurt Fermented with Starter Culture and Corn Steep Water

Author(s): Adeoye Bolade K., Ani Ime F., Adeyeye Joshua A., Ngozi Elizabeth O., Adebiyi Raheemat A.

Keywords: Fermentation, Soycorn, Starter Culture, Steep Water, Yoghurt

Abstract   References Volume 8 - Mar 2019 DOI: 10.18483/ijSci.1974

Cite this Article:
Adeoye Bolade K., Quality Evaluation of Soycorn Yoghurt Fermented with Starter Culture and Corn Steep Water, International Journal of Sciences 03(2019):60-67 DOI: 10.18483/ijSci.1974