The physicochemical and sensory evaluation of commercial sour milk (amasi) products
Jeremia N. Moyane1,2* and Afam I. O. Jideani1
1Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
2Agricultural Research Council, Animal Production Institute, Gastrointestinal Tract Microbiology and Biotechnology Unit, Private Bag X2, Irene, 0062 South Africa.
Email: [email protected]
