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Yoghurt fortification with Moringa oleifera: nutritional and production aspects
Yoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a low-phenolic food. In addition to being a potential food delivery system, creating unique yoghurts with plant-derived ingre...
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| Главные авторы: | , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Croatian Dairy Union
2024-01-01
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| Серии: | Mljekarstvo |
| Предметы: | |
| Online-ссылка: | https://hrcak.srce.hr/file/450119 |
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