Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt.

Autor: Murage MW; Department of Biochemistry, University of Nairobi, P.O. Box 30197 Nairobi, Kenya.; Department of Biological Sciences, University of Kabianga, P.O. Box 2030-20200 Kericho, Kenya., Muge EK; Department of Biochemistry, University of Nairobi, P.O. Box 30197 Nairobi, Kenya., Mbatia BN; School of Pharmacy and Health Sciences, United States International University-Africa (USIU-A), P.O. Box 14634-00800, Nairobi, Kenya., Mwaniki MW; Department of Food Science and Technology, The Technical University of Kenya, P.O. Box 52428-00200, Nairobi, Kenya.

Publikováno v: International journal of food science [Int J Food Sci] 2021 Feb 15; Vol. 2021, pp. 8838043. Date of Electronic Publication: 2021 Feb 15 (Print Publication: 2021).