Open AccessEffect of three different varieties of banana inclusion on nutritional and sensory acceptability of yogurt
Author(s) -
Owolade S.O.,
Egbekunle K.O.,
Awe O.F.E.,
Igwe H.E.,
Amosu S.A.,
Oduntan O.O.,
Akinyemi S.O.S.
Publication year - 2022
Publication title -
african journal of biological sciences
Language(s) - English
Resource type - Journals
ISSN - 2663-2187
DOI - 10.33472/afjbs.4.2.2022.96-105
Subject(s) - food science , sensory system , inclusion (mineral) , microbiology and biotechnology , biology , chemistry , mineralogy , neuroscience