Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa.
- Resource Type
- Article
- Authors
- DUSABE, ANGELIQUE; CHACHA, MUSA; VIANNEY, JOHN MARY; RAYMOND, JOFREY
- Source
- Current Research in Nutrition & Food Science; Apr2022, Vol. 10 Issue 1, p250-266, 17p
- Subject
- YOGURT
FERMENTED foods
UNSATURATED fatty acids
ORGANIC compounds
MILK
NUTRITIONAL requirements
PHYTOCHEMICALS
STREPTOCOCCUS
LACTOBACILLUS
FOOD storage
ELEMENTAL diet
MICROBIAL sensitivity tests
LACTIC acid
- Language
- ISSN
- 2347467X
Copyright of Current Research in Nutrition & Food Science is the property of Current Research in Nutrition & Food Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)