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...

Popoln opis

Bibliografske podrobnosti

Principais autores:	Roger Ponka, Peter Mukong Zhung, Gaston Zomegni, Carolin Gabriel Tchouape, Elie Fokou
Format:	Artigo
Jezik:	Inglês
Izdano:	Wiley 2022-05-01
Serija:	Global Challenges
Teme:	cow milk moringa root powder physicochemical properties soy yoghurt
Online dostop:	https://doi.org/10.1002/gch2.202100097
Oznake:	Označite Brez oznak, prvi označite!