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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Mljekarstvo
المؤلفون الرئيسيون:	Feyisayo O. Adepoju, Irina S. Selezneva, Charles Odilichukwu R. Okpala
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Croatian Dairy Union 2024-01-01
الموضوعات:	Moringa oleifera antioxidant yoghurt fortification functional foods
الوصول للمادة أونلاين:	https://hrcak.srce.hr/file/450119

مواد مشابهة

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