Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and <i>Moringa oleifera</i> Seed Flours
Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/9/1157 |