Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)
Version of Record online: 4 FEB 2009
© 2009 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 44, Issue 3, pages 560–566, March 2009
How to Cite
Aminigo, E. R., Metzger, L. and Lehtola, P. S. (2009), Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa). International Journal of Food Science & Technology, 44: 560–566. doi: 10.1111/j.1365-2621.2008.01846.x
- Issue online: 4 FEB 2009
- Version of Record online: 4 FEB 2009
- (Received 16 May 2008; Accepted in revised form 26 August 2008)
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