B. U. Akwasiam

Physiochemical Study of Yoghurt-like Product from Breadfruit, Coconut and Soybean Extracts Stored at Different Temperature

B. U. Akwasiam, B. J. O. Efiuvwevwere & O. C. Eruteya · South Asian Journal of Research in Microbiology · 2023

Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 and B30:C30:S40 using Lactobacillus acidophilus on the substrates. Two sets of yoghurt-like products from these composites blend was...