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

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%:49.9%:0.1%...

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Detalles Bibliográficos
Autores principales: Ponka, Roger, Zhung, Peter Mukong, Zomegni, Gaston, Tchouape, Carolin Gabriel, Fokou, Elie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9121763/
https://www.ncbi.nlm.nih.gov/pubmed/35602409
http://dx.doi.org/10.1002/gch2.202100097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9121763/
https://www.ncbi.nlm.nih.gov/pubmed/35602409
http://dx.doi.org/10.1002/gch2.202100097

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