Acceptability and Physicochemical Attributes of Yoghurt Fortified with Ginger and Garlic.

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dc.contributor.authorBalogun, M.A.,
dc.contributor.authorKolawole, F.L.,
dc.contributor.authorAkintayo, O.A.,
dc.contributor.authorMartins, D.O.
dc.date.accessioned2023-05-12T08:59:29Z
dc.date.available2023-05-12T08:59:29Z
dc.date.issued2016
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/10161
dc.language.isoenen_US
dc.publisherPublished by International Research & Development Network of Children & Youth in Agriculture Programme (CYIAP-NETWORK) in Nigeria.en_US
dc.relation.ispartofseriesvolume 7 Issue 2;90-103
dc.titleAcceptability and Physicochemical Attributes of Yoghurt Fortified with Ginger and Garlic.en_US
dc.typeArticleen_US

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