Gogoa, Lilian A.; Gogo, Kennedy O.; Shaloa, Peter L.; Mahungua, Symon M.
(2012-04)
High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The ...