Enhancing Yogurt Functionality through Enrichment with Cow and Soy Milk: Production and Quality Evaluation
Simritha Namballa, Komal Sharma & Nousheen Mohammad · European Journal of Nutrition & Food Safety · 2024
Yoghurt is a fermented dairy product produced from cow’s milk. Soybeans are abundant, reasonably priced, and high in protein, so there has been some work done to use them to make more pleasant and acceptable food products. Although many people eat cow's milk yoghurt, others who a...
Open access
Research Article
10.9734/ejnfs/2024/v16i91542