O.A. Adetunji
Department of Chemical Engineering, Ladoke Akintola University of Technology,
P.M.B. 4000, Ogbomosho, Nigeria
E. Betiku
Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife,Osun State, Nigeria
A. Ojo
Department of Food Science and Technology, Obafemi Awolowo University, Ile-lfe, Nigeria
B.O. Solomon
Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife,Osun State, Nigeria
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How to cite this article
O.A. Adetunji, E. Betiku, A. Ojo and B.O. Solomon, 2006. Effect of Some Selected Processing Routes on the Nutritional Value of Soy Yoghurt. Journal of Applied Sciences, 6: 527-530.
DOI: 10.3923/jas.2006.527.530
URL: https://scialert.net/abstract/?doi=jas.2006.527.530
DOI: 10.3923/jas.2006.527.530
URL: https://scialert.net/abstract/?doi=jas.2006.527.530