[1]
C. A. OKAFOR, R. E. . UGWU, and E. P. NGONADI, “Influence of ginger addition on the microbiological shelf life and sensory attributes of soy–cow milk yoghurt blends”, RKGP - J. Food Sci., vol. 1, no. 2, pp. 45–52, Aug. 2025, Accessed: Sep. 25, 2026. [Online]. Available: https://rkgpjournals.org/index.php/RJFS/article/view/21