African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 972

Full Length Research Paper

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

Jayeola Olayinka
  • Jayeola Olayinka
  • End Use Research Department, Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria.
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Yahaya Eugene
  • Yahaya Eugene
  • End Use Research Department, Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria.
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Ogunwolu Olalekan
  • Ogunwolu Olalekan
  • End Use Research Department, Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria.
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Igbinadolor Richard
  • Igbinadolor Richard
  • End Use Research Department, Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria.
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Mokwunye Chuka
  • Mokwunye Chuka
  • End Use Research Department, Cocoa Research Institute of Nigeria, Ibadan, Oyo State, Nigeria.
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  •  Received: 27 April 2017
  •  Accepted: 02 October 2017
  •  Published: 31 August 2018

How to cite this article

APA /
Jayeola, O., Yahaya, E., Ogunwolu, O., Igbinadolor, R., & Mokwunye, C. (2018). Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt. African Journal of Food Science, 12(8), 204-209.
Chicago /
Jayeola Olayinka, Yahaya Eugene, Ogunwolu Olalekan, Igbinadolor Richard and Mokwunye Chuka  . "Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt." African Journal of Food Science 12, no. 8 (2018): 204-209.
MLA /
Jayeola Olayinka, et al. "Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt." African Journal of Food Science 12.8 (2018): 204-209.
DOI /
https://doi.org/10.5897/AJFS2017.1607
URL /
https://academicjournals.org/journal/AJFS/article-abstract/1F414C557786

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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