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View article: EVALUATION OF ORGANOLEPTIC &IN-VITRO BIOAVAILABILITY PROPERTIES OF IRON FORTIFIED YOGURT
EVALUATION OF ORGANOLEPTIC &IN-VITRO BIOAVAILABILITY PROPERTIES OF IRON FORTIFIED YOGURT Open
Yogurt is a fermented dairy product formed by the action of Lactobacillus spp. with the help of lactic acid fermentation procedure.In India major cause of anaemia is dietary iron deficiency.Iron deficiency causes poor cognitive performance…
View article: Evaluation of Storage Capacity of Iron Fortified Yogurt by Physico-chemical, Chemical and Microbiological Analysis
Evaluation of Storage Capacity of Iron Fortified Yogurt by Physico-chemical, Chemical and Microbiological Analysis Open
Yogurt has gained widespread consumer acceptance.It is excellent source of calcium and protein and other nutrients but it contains very little iron.In this study yogurt was fortified with ammonium ferrous sulfate in three different concent…