African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt

Eze Chinazom Martina
  • Eze Chinazom Martina
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Aremu Kehinde Oludayo
  • Aremu Kehinde Oludayo
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Nnamani Chidera Linda
  • Nnamani Chidera Linda
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Omeje Patience Chinasa
  • Omeje Patience Chinasa
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Omelagu Chizoba Ambrose
  • Omelagu Chizoba Ambrose
  • Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria.
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Okonkwo Thomas Muoneme
  • Okonkwo Thomas Muoneme
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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  •  Received: 08 January 2020
  •  Accepted: 02 April 2020
  •  Published: 30 April 2020

How to cite this article

APA /
Eze, C. M., Aremu, K. O., Nnamani, C. L., Omeje, P. C., Omelagu, C. A., & Okonkwo, T. M. (2020). Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt. African Journal of Food Science, 14(3), 71-85.
Chicago /
Eze Chinazom Martina, Aremu Kehinde Oludayo, Nnamani Chidera Linda, Omeje Patience Chinasa, Omelagu Chizoba Ambrose and Okonkwo Thomas Muoneme. "Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt." African Journal of Food Science 14, no. 3 (2020): 71-85.
MLA /
Eze Chinazom Martina, et al. "Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt." African Journal of Food Science 14.3 (2020): 71-85.
DOI /
https://doi.org/10.5897/AJFS2020.1903
URL /
https://academicjournals.org/journal/AJFS/article-abstract/E5F9C3C63637

Copyright © 2024 Author(s) retain the copyright of this article.

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

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