E. C. Igwe

Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

C. U. Obiora, E. C. Igwe, E. C. Udeagha, S. N. Orjiakor & C. S. Anarado · European Journal of Nutrition & Food Safety · 2020

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 3...