Table 1. Physicochemical Properties of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat milk, Rago Sheep milk, their Blends and Cow milk (%)

From

Nutritional Assessment and Sensory Attributes of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat, Rago Sheep Milks, Their Blends and Cow Milk

Sunday Edet Enidiok, Edisua Horgan Itam, Eyong Ubani Eyong

American Journal of Food and Nutrition. 2019, 7(2), 49-54 doi:10.12691/ajfn-7-2-3