African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Homogenization of milk and its effect on sensory and physico-chemical properties of yoghurt

O. A. Olorunnisomo
  • O. A. Olorunnisomo
  • Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria.
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T. O. Ososanya*
  • T. O. Ososanya*
  • Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria.
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O. Y. Adedeji
  • O. Y. Adedeji
  • Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria.
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  •  Received: 12 June 2014
  •  Accepted: 20 August 2014
  •  Published: 30 September 2014

How to cite this article

APA /
Olorunnisomo, O. A., Ososanya, T. O., & Adedeji, O. Y. (2014). Homogenization of milk and its effect on sensory and physico-chemical properties of yoghurt. African Journal of Food Science, 8(9), 465-470.
Chicago /
O. A. Olorunnisomo, T. O. Ososanya and O. Y. Adedeji. "Homogenization of milk and its effect on sensory and physico-chemical properties of yoghurt." African Journal of Food Science 8, no. 9 (2014): 465-470.
MLA /
O. A. Olorunnisomo, T. O. Ososanya and O. Y. Adedeji. "Homogenization of milk and its effect on sensory and physico-chemical properties of yoghurt." African Journal of Food Science 8.9 (2014): 465-470.
DOI /
https://doi.org/10.5897/AJFS2014.1181
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/C74E51B47331

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

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