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Table 2. Physicochemical Properties of Plant-based yoghurt Produced from Bambaranut, Soybean and Moringa oliefera seed milks for Day 0, 7 and 14th day
From
Physicochemical, Microbiological, Sensory Properties and Storage Stability of Plant-based Yoghurt Produced from Bambaranut, Soybean and
Moringa
oleifera
Seed Milks
Edith Ani, Julius Amove, Bibiana Igbabul
American Journal of Food and Nutrition
.
2018
, 6(4), 115-125 doi:10.12691/ajfn-6-4-4
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