WP fortified yogurt obtained relatively higher lactic acid percentage of 0.76–0.79% initially, while LE-Y and FDE-Y fortified ones had the lowest value of 0.67% and 0.65%, respectively (Table 4).
WP fortified yogurt obtained relatively higher lactic acid percentageof 0.76–0.79% initially, while LE-Y and FDE-Y fortified oneshad the lowest value of 0.67% and 0.65%, respectively (Table 4).