Yoghurt fortification with Moringa oleifera: nutritional and production aspects
Yoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a low-phenolic food. In addition to being a potential food delivery system, creating unique yoghurts with plant-derived ingre...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/450119 |