Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt

IntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxid...

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Hlavní autoři:	Nouhaila Ajbli, Yassine Zine-eddine, Salah Laaraj, Omar Ait El Alia, Kaoutar Elfazazi, Mohamed Bouhrim, Rashed N. Herqash, Abdelaaty A. Shahat, Mohamed Benbati, Fouzia Kzaiber, Khalid Boutoial
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2025-04-01
Edice:	Frontiers in Sustainable Food Systems
Témata:	physicochemical properties goat milk quinoa flour sensory evaluation yogurt
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fsufs.2025.1561991/full
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