Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISSN: 2661-8974

Extent: Online-Ressource

Language: Englisch

Notes: online resource.

Bibliographic citation: Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt ; volume:4 ; number:1 ; day:14 ; month:7 ; year:2022 ; pages:1-10 ; date:12.2022
Food production, processing and nutrition ; 4, Heft 1 (14.7.2022), 1-10, 12.2022

Creator: Otolowo, Dupe T.
Omosebi, Omolola M.
Araoye, Kudirat T.
Ernest, Temiloluwa E.
Osundahunsi, Oluwatooyin F.

Contributor: SpringerLink (Online service)

DOI: 10.1186/s43014-022-00093-1

URN: urn:nbn:de:101:1-2022082422375775243991

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:36 AM CEST

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Otolowo, Dupe T.
Omosebi, Omolola M.
Araoye, Kudirat T.
Ernest, Temiloluwa E.
Osundahunsi, Oluwatooyin F.
SpringerLink (Online service)

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Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

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Other Objects (12)

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