Physicochemical, Nutritional and Bioactive Qualities of Yoghurt Produced by Enriching Whole Milk with Mango Pulp
Authors
Olugbenga Olufemi Awolu
Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, Nigeria
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Babatunde Olaloluwa Aluko
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Oluwatoyin Ajoke Oladeji
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Paulina Oluwanifesimi Oloruntoba
Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, Nigeria
Rachael Oseyemi Adeyeye
Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, Nigeria
Janet Oluwatoyin Igbaro
Department of Food Science and Technology, University of Medical Sciences, Ondo, Nigeria
Language: English
Page range: 139 - 148
Submitted on: Jan 4, 2025
Accepted on: Aug 30, 2025
Published on: Sep 22, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2025 Olugbenga Olufemi Awolu, Babatunde Olaloluwa Aluko, Oluwatoyin Ajoke Oladeji, Paulina Oluwanifesimi Oloruntoba, Rachael Oseyemi Adeyeye, Janet Oluwatoyin Igbaro, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.