Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract
Claudia Antonino, Graziana Difonzo, Giuseppe Natrella, Giacomo Squeo et al. • Applied Food Research
(2024)
The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative...
DOAJ
Open Access (DOAJ)
DOI:
10.1016/j.afres.2024.100507