Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt
A. N. Ibrahim, C. E. Igwe, I. S. Asogwa, J. I. Agbaka & Q. C. Ajibo · Asian Food Science Journal · 2020
Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Stud...
Open access
Research Article
10.9734/afsj/2020/v16i130163