Organoleptic and Physicochemical Properties of Soy‐Milk Yoghurt Enriched with Moringa Oleifera Root Powder

Abstract The organoleptic and physicochemical properties of soy‐milk yoghurt enriched with moringa root powder are evaluated here. Moringa oleifera soy‐milk yoghurt is produced at different formulations blended from cow milk: soymilk: Moringa in a ratio of A (100%:0%:0%; B (60%:39.9%:0.1%); C (50%:4...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Roger Ponka, Peter Mukong Zhung, Gaston Zomegni, Carolin Gabriel Tchouape, Elie Fokou
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Wiley 2022-05-01
Edice:	Global Challenges
Témata:	cow milk moringa root powder physicochemical properties soy yoghurt
On-line přístup:	https://doi.org/10.1002/gch2.202100097
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!