JIYA, Mary Jummai; BALOGU, Vincent Tochukwu; MAJIYA, Hussaini. Comparative Evaluation of Nutritional Composition and Sensory Attributes of Yoghurts Produced from Cow, Goat, Soy, Tiger-Nut and Coconut Milk Sources. Direct Research Journal of Agriculture and Food Science, [S. l.], v. 13, n. 3, p. 9–15, 2026. DOI: 10.26765/jnc0kd68. Disponível em: https://journals.directresearchpublisher.org/index.php/drjafs/article/view/767. Acesso em: 27 aug. 2026.