1.
EZEALOR MC, ORHEVBA BA, OYEBAMIJI RO. Quality Evaluation of Yogurt Produced from Chili Pepper-Derived Starter Culture. FJET [Internet]. 2026 Aug. 14 [cited 2026 Sep. 5];2(2):109-14. Available from: https://fjet.fudutsinma.edu.ng/index.php/fjet/article/view/222