Quality and storage stability of yoghurt produced from pigeon pea milk supplemented with Propionibacterium freudenreichii

Yusuf, Amina Osizemeyele

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Durban University of Technology

Quality and storage stability of yoghurt produced from pigeon pea milk supplemented with Propionibacterium freudenreichii

dc:creator Yusuf, Amina Osizemeyele

dc:date2017

Abstract

dc:description

Submitted in fulfilment of the academic requirements for the Degree in Master's in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2017.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Yusuf, Amina Osizemeyele
Contributors dc:contributor: Ijabadeniyi, Oluwatosin Ademola
Shode, Francis O.

Subjects

dc:subject × 5

Rights

Language dc:language: en

Identifiers

dc:identifier.*

Identifier: 683623
https://doi.org/10.51415/10321/2616
OAI identifier oai:identifier: oai:openscholar.dut.ac.za:10321/2616

Chain of custody

source

Harvested from: Durban University of Technology
Base URL: openscholar.dut.ac.za/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Yusuf, Amina Osizemeyele. Quality and storage stability of yoghurt produced from pigeon pea milk supplemented with Propionibacterium freudenreichii. 2017. http://hdl.handle.net/10321/2616

Quality and storage stability of yoghurt produced from pigeon pea milk supplemented with Propionibacterium freudenreichii

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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