(2026). Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske). Journal of Agriculture, Food and Environment.
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Chicago Style (17th ed.) Citation
"Fermenting Soymilk with Starter Culture Improves the Physiochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)."
Journal of Agriculture, Food and Environment 2026.
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MLA (9th ed.) Citation
"Fermenting Soymilk with Starter Culture Improves the Physiochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)."
Journal of Agriculture, Food and Environment, 2026.
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Warning: These citations may not always be 100% accurate.