Tables index

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
  • Table 1. Yoghurt formulation from Bambaranut, Soy and Moringa oleifera Milks
  • Table 2. Physicochemical Properties of Plant-based yoghurt Produced from Bambaranut, Soybean and Moringa oliefera seed milks for Day 0, 7 and 14th day
  • Table 3. Microbiology of Plant-based yoghurt Produced from Bambaranut, Soy and Moringa oliefera seed milks Day 0, 7 and 14th (cfu/mL)
  • Table 4. Sensory Attributes of Plant-based yoghurt Produced from Bambaranut, Soy and Moringa oliefera seed milks