Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic
N. Maduka · Microbiology Research Journal International · 2017
Globally, non-dairy products are fast gaining acceptability comparable to dairy products in order to satisfy certain individuals with dietary limitations. Natural food additives such as ginger and garlic are preferable to chemically synthesized food additives and flavour enhancer...
Open access
Research Article
10.9734/MRJI/2017/37699