Production and Physiochemical Evaluation of Fresh Cow Milk-based Beverage
Christopher Nsaighamu Lawir, Qrisstuberg Msughter Amua & Samuel Peter Malu · Asian Food Science Journal · 2020
The aim of this work was to produce and evaluate the physiochemical properties of cow milk based beverage made from a blend of cow milk, honey, cocoa powder, ginger and garlic. The composition of the samples were as follows: sample A (1 L cow milk), sample B (1 L cow milk, 0.12...
Open access
Research Article
10.9734/afsj/2020/v15i230149