OBINNA-ECHEM, P. C. Utilization of Tigernut Milk in Yoghurt Production: Physicochemical Properties and Growth of Lactobacillus bulgaricus and Streptococcus thermophiles in Tigernut Yoghurt. IPS Journal of Nutrition and Food Science, [S. l.], v. 3, n. 2, p. 123–130, 2024. DOI: 10.54117/ijnfs.v3i2.41. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/41. Acesso em: 22 dec. 2024.