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Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation

Published Online: 2024-08-19

Published Print: 2024-10

Authors

Shivanna, Sonu K. https://orcid.org/0000-0002-2474-6478
N, Laxmana Naik

Rao, Priyanka Singh
License Information

Text and Data Mining valid from 2024-08-19

Version of Record valid from 2024-08-19
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Article History

Received: 29 November 2023

Accepted: 1 August 2024

First Online: 19 August 2024

Declarations

:

: Authors have declared no conflict of interest.

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