Ibrahim, I.; Ayariga, J.A.; Xu, J.; Boakai, R.K.; Ajayi, O.S.; Owusu-Kwarteng, J.
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. Foods 2023, 12, 1207.
https://doi.org/10.3390/foods12061207
AMA Style
Ibrahim I, Ayariga JA, Xu J, Boakai RK, Ajayi OS, Owusu-Kwarteng J.
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. Foods. 2023; 12(6):1207.
https://doi.org/10.3390/foods12061207
Chicago/Turabian Style
Ibrahim, Iddrisu, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, and James Owusu-Kwarteng.
2023. "A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation" Foods 12, no. 6: 1207.
https://doi.org/10.3390/foods12061207
APA Style
Ibrahim, I., Ayariga, J. A., Xu, J., Boakai, R. K., Ajayi, O. S., & Owusu-Kwarteng, J.
(2023). A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. Foods, 12(6), 1207.
https://doi.org/10.3390/foods12061207
