Production and Quality Evaluation of Yogurt and Watermelon Juice Blends
Joseph, Buraimoh O. & Akubor, Peter I. · European Journal of Nutrition & Food Safety · 2024
The study investigated the effect of incorporation of watermelon juice in yogurt on the quality of the blends. Yogurt and watermelon (Citrullus lanatus) juice were produced. The watermelon juice was used to substitute 0, 10, 20, 30, 40, and 50% of yogurt. The chemical composition...
Open access
Research Article
10.9734/ejnfs/2024/v16i101559