Effect of Cold Storage on the Nutritive and Microbiological Quality of Fermented Soy Drink from Tamarind and Nono
B. B. Adamu, T. T. Ayisa, H. Babayi & A. I. Adebayo · Asian Food Science Journal · 2021
The effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp con...
Open access
Research Article
10.9734/afsj/2021/v20i1130371