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Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske)
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| Published in: | Journal of Agriculture, Food and Environment |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1867301675736236032 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Journal of Agriculture, Food and Environment |
| description | |
| discipline_display | Engineering and Technology |
| discipline_facet | Engineering and Technology |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:73189 |
| institution | FRELIP |
| journal_source_facet | Journal of Agriculture, Food and Environment |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) Engineering and Technology General Engineering and Technology |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Engineering and Technology General Engineering and Technology Engineering and Technology General Engineering and Technology |
| subject_facet | Engineering and Technology General Engineering and Technology |
| title | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_auth | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_full | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_fullStr | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_full_unstemmed | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_short | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_sort | fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of nigerian soy curd (beske) |
| topic | Engineering and Technology General Engineering and Technology |
| url | https://journal.safebd.org/index.php/jafe/article/view/496 |