Tables index

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
  • Table 1. Physicochemical Properties of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat milk, Rago Sheep milk, their Blends and Cow milk (%)
  • Table 2. Mineral Composition of Àkwiyáa, Rago, and Cow milk Yoghurts with and without Carrot juice (mg/100g)
  • Table 3. Sensory Evaluation of Àkwiyáa, Rago and Cow milk Yoghurts with and without Carrot juice