Development of Yogurt With a Plant Component
Year: 2025
Type: article
Abstract: This paper presents the development of a combined yoghurt (cow's and dry mare's milk) with the addition of amaranth flour. The use of a combination of dairy and plant materials really opens up new prospects in the creation of high-quality and nutritious products that can satisfy the body's need for essential substances. One of these areas is the combination of traditional dairy raw materials with plant components, such as amaranth flour.
Authors: Kanareikina S.G., Salikhova G.G., Salikhov A.R., Kanareikin V.I.
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4412415519