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Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit

Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the functional properties of yoghurt and the resulting effects of adding PPF on the physicochemical and sensory properties of the product during a 30 days’ storage pe https://ift.tt/2S5K0BD

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