Hence, 2% WP (w/w yogurt) was selected as the optimum level of WGP fortification in yogurt and the same concentration was then applied to select the level of LE-Y and FDE-Y to be added in yogurt. Staffolo et al.
Hence, 2% WP(w/w yogurt) was selected as the optimum level of WGP fortificationin yogurt and the same concentration was then applied to selectthe level of LE-Y and FDE-Y to be added in yogurt. Staffolo et al.