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Article Title
Phytochemical, Antioxidant and Sensory Properties of Yoghurt Produced with Beetroot and Carrot Juice
Authored by
N. C. Okoronkwo
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
I. E. Mbaeyi-Nwaoha
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
C. F. Okoyeuzu
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
C. M. Ugwu
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.