Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02801-6.pdf
Reference74 articles.
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4. T. Zhang, C.H. Jeong, W.N. Cheng, H. Bae, H.G. Seo, M.C. Petriello, S.G. Han, Moringa extract enhances the fermentative, textural, and bioactive properties of yoghurt. LWT-Food Sci. Technol. 101, 276–284 (2019)
5. M. Szołtysik, A.Z. Kucharska, A. Sokoł-Łętowska, A. Dąbrowska, L. Bobak, J. Chrzanowska, The effect of Rosa spinosissima fruits extract on lactic acid bacteria growth and other yoghurt parameters. Foods. 9(9), 1167 (2020)
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