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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%...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |