African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit

Ihemeje, A.
  • Ihemeje, A.
  • Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Nigeria.
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Nwachukwu, C. N.
  • Nwachukwu, C. N.
  • Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Nigeria.
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Ekwe, C.C.*
  • Ekwe, C.C.*
  • Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Nigeria.
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  •  Received: 29 November 2014
  •  Accepted: 10 February 2015
  •  Published: 30 March 2015

How to cite this article

APA /
Ihemeje, A., Nwachukwu, C. N. & Ekwe, C.C. (2015). Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit. African Journal of Food Science, 9(3), 163-169.
Chicago /
Ihemeje, A., Nwachukwu, C. N. and Ekwe, C.C.. "Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit." African Journal of Food Science 9, no. 3 (2015): 163-169.
MLA /
Ihemeje, et al. "Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit." African Journal of Food Science 9.3 (2015): 163-169.
DOI /
https://doi.org/10.5897/AJFS2014.1244
URL /
https://academicjournals.org/journal/AJFS/article-abstract/1B4E15150843

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

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