Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin
Fermented beverages are popular in Benin and many other African countries. The study's major goal is to assess the nutritional, physicochemical, and sensory qualities of...
Study on Nutritional Characterization of Cactus (Opuntia ficus indica) as Forage in Kenya’s Rangelands
Under Kenyan conditions, the potential utility of drought-resistant and underutilized Cactus (Opuntia ficus indica) as livestock forage supplements has yet to be established. The goal...
Sensory Evaluation of Lamb’s Meat from Vlasina Lake, Serbia
It is known that sheep and lamb are highly nutritious. In Serbia, the most delicious mountain lambs why are most of the country and the...