Preparation and Nutritional Evaluation of Soursop Juice as Partial Replacement for Dairy Milk in Yoghurt Production
Nowadays, virtually all major food stores offer a wide selection of plant-based milks made from almonds, oats, cashews, macadamia nuts, coconut and our old friend, the soy-bean. These forms of milk are typically lower in calories than dairy milk, and they do not contain saturated fat. Consequently,...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2024-11-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/282471 |
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