DOGUN, Ojochogu; OGENYI, Ruth Ajibola; EMMAMOGE, Orewere; 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://publications.umyu.edu.ng/scientifica/index.php/usci/article/view/486. Acesso em: 6 jun. 2026.