MUZIRA MUKISA, I.; WARUGABA BIRUNGI, S. PROXIMATE COMPOSITION, ACCEPTABILITY AND STABILITY OF PROBIOTIC DAIRY YOGHURT CONTAINING COOKING BANANA/MATOOKE PUREE AND Lactobacillus rhamnosus yoba. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 7, n. 4, p. 343–347, 2018. DOI: 10.15414/jmbfs.2018.7.4.343-347. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8688. Acesso em: 3 oct. 2026.