Comparison of Yoghurt Attributes Prepared from Tiger Nut (Cyperus esculentus L.) and Different forms of Cow Milk
Chidinma Adanna Okafor, Ruth Asikiya Afunwa, Moses Ojukwu, Emmanuel Chisimdi Onyia & Oluebeube Eneh · Asian Food Science Journal · 2024
Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt mad...
Open access
Research Article
10.9734/afsj/2024/v23i9740