DOGUN OJOCHOGU; OGENYI RUTH AJIBOLA; OREWERE, E.; HENRY MFONOBONG UBONG; HENRY UBONG IME; LONGCHI SATKAT ZACHEAUS; JIKKA ESTHER ANDREW. Comparative Analysis of the Proximate Composition of Local Cheese Made from Soybean Milk and Cowmilk using Different Coagulants. UMYU Scientifica, [S. l.], v. 1, n. 1, p. 280–285, 2022. DOI: 10.56919/usci.1122.036. Disponível em: https://scientifica.umyu.edu.ng/index.php/scientifica/article/view/13. Acesso em: 3 dec. 2024.