Nwoke Faith Ugochi
Department of Food Science and Technology, Imo State University, Owerri, Imo State, Nigeria
Umelo Munachiso Chukwuma
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
Okorie Josephine Nwanneoma
Department of General and Liberal Studies, Niger State Polytechnic Zungeru, Bida Campus, Niger State, Nigeria
Ndako
Department of General and Liberal Studies, Niger State Polytechnic Zungeru, Bida Campus, Niger State, Nigeria
Khadijat Jummai
Department of General and Liberal Studies, Niger State Polytechnic Zungeru, Bida Campus, Niger State, Nigeria
Maduforo Aloysius Nwabugo
Department of Nutrition and Dietetics, School of Biomedical and Allied Health Sciences,
College of Health Sciences, University of Ghana Legan, Korlebu Campus, Accra, Ghana
PDF References
How to cite this article
Nwoke Faith Ugochi, Umelo Munachiso Chukwuma, Okorie Josephine Nwanneoma, Ndako, Khadijat Jummai and Maduforo Aloysius Nwabugo, 2015. Nutrient and Sensory Quality of Soymilk Produced from Different Improved Varieties of Soybean. Pakistan Journal of Nutrition, 14: 898-906.
DOI: 10.3923/pjn.2015.898.906
URL: https://scialert.net/abstract/?doi=pjn.2015.898.906
DOI: 10.3923/pjn.2015.898.906
URL: https://scialert.net/abstract/?doi=pjn.2015.898.906