Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

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Bibliographic Details
Main Authors: Lilian A Gogo, Kennedy O. Gogo, Peter L. Shalo, Symon Maina Mahungu
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2012-04-01
Series:International Journal of Food Studies
Subjects:
Yoghurt, Utilization, Egg White, Protein content
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/40

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