RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Comparative assessment of “Wara” (Local Cheese) produced using three natural additives as coagulants
https://doi.org/10.31248/RJFSN2016.020 | Article Number: 8F0584782 | Vol.1 (3) - December 2016
Received Date: 23 October 2016 | Accepted Date: 30 November 2016 | Published Date: 30 December 2016
Authors: Orhevba, B. A.* and Taiwo, A. D.
Keywords: Cheese, coagulants, Moringa oleifera, lemon, Calotropis procera.
APA STYLE
Orhevba, B. A., & Taiwo, A. D. (2016). Comparative assessment of “Wara” (Local Cheese) produced using three natural additives as coagulants. Research Journal of Food Science and Nutrition, 1(3), 49-55.
HARVARD STYLE
Orhevba, B. A. and Taiwo, A. D. 2016. Comparative assessment of “Wara” (Local Cheese) produced using three natural additives as coagulants. Research Journal of Food Science and Nutrition, 1(3), Pp. 49-55.
VANCOUVER STYLE
Orhevba BA & Taiwo AD. Comparative assessment of “Wara” (Local Cheese) produced using three natural additives as coagulants. Research Journal of Food Science and Nutrition. 2016 Dec 30:1(3): 49-55.
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