Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Enhancing Yogurt Functionality through Enrichment with Cow and Soy Milk: Production and Quality Evaluation
Authored by
Simritha Namballa
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India.
Komal Sharma
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India.
Nousheen Mohammad
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India.