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Effect of vitamin C fortification on the quality of cow's and goat's yoghurt

Alicja Sobczak1, Marzena Danowska-Oziewicz2, Katarzyna Ząbek1

  • 1Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering University of Warmia and Mazury in Olsztyn Olsztyn Poland.

Food Science & Nutrition
|November 9, 2022
PubMed

Keywords:
L‐ascorbic acidacerolamilk productpHsensory evaluation

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