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Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

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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%. https://www.olorunssports.shop/product-category/roosters-7s/
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