Effects of Alum and Lime Coagulants on Physicochemical Properties, Microstructure, Elemental Composition, Nutritional Quality, Microbial Stability, and Sensory Attributes of Soymilk-based Wara: A Nigerian Soft Cheese Obtained from Ilorin, Kwara State, Nigeria.
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| Title: | Effects of Alum and Lime Coagulants on Physicochemical Properties, Microstructure, Elemental Composition, Nutritional Quality, Microbial Stability, and Sensory Attributes of Soymilk-based Wara: A Nigerian Soft Cheese Obtained from Ilorin, Kwara State, Nigeria. |
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| Authors: | BAMIDELE, K. F.1 bamidele.kf@unilorin.edu.ng, SA'AD, B. A.1 saad.ba@unilorin.edu.ng, TOMILAYO, R. B.1 tomilayo.rb@unilorin.edu.ng, AZEEZ, R. T.1 azeez.rt@unilorin.edu.ng, ABIMBOLA, O. G.2 olufemi.abimbola@ufv.br, ADEYEMO, S. M.3,4 sadeyemo@oauife.edu.ng |
| Source: | Journal of Applied Sciences & Environmental Management. Mar2026, Vol. 30 Issue 3, p783-791. 9p. |
| Database: | Environment Complete |
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