Production of a functional yogurt drink enriched with black rice beverage

HIGHLIGHTS

• What: The aim of this study was to introduce a new fermented dairy product to the dairy industry, educate the public about its nutritional and medicinal properties, provide consumers with an option for a healthy diet, and raise per capita consumption.
• Who: win 7 from the Food, Faculty of Agriculture, Zagazig University, Egypt have published the Article: Journal of Food and Dairy Sciences, in the Journal: (JOURNAL)
• How: Analysis of Variance was utilised for the statistical examination of the results and the Duncan Test was employed to identify the various groups. Each yoghurt . . .
  

   

  

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