I. Muzira Mukisa and S. Warugaba Birungi, “PROXIMATE COMPOSITION, ACCEPTABILITY AND STABILITY OF PROBIOTIC DAIRY YOGHURT CONTAINING COOKING BANANA/MATOOKE PUREE AND Lactobacillus rhamnosus yoba”, J microb biotech food sci, vol. 7, no. 4, pp. 343–347, Feb. 2018.