[1]
Oyetunji, O.A. and Adebisi, K.A. 2018. Assessment of the functional quality and safety of yoghurts produced with starter cultures obtained from selected commercially sold yoghurts. Potravinarstvo Slovak Journal of Food Sciences. 12, 1 (Jul. 2018), 587–599. DOI:https://doi.org/10.5219/952.